Citrus Fennel Slaw

makes 6 servings

The fennel and citrus combination is a natural in this crunchy twist on coleslaw. Kids enjoy the citrus flavors.


large fennel bulb
1/4 red onion, very thinly sliced 1/4
  Grated zest and juice of 1 lemon  
  Grated zest of 1 orange  
2 tbsp freshly squeezed orange juice 30 mL
1 tbsp canola oil 15 mL
a pinch salt a pinch
  Freshly ground black pepper  
6 cups mesclun mix 1.5 L
3 tbsp toasted pine nuts 45 mL


Step 1
Remove the stalks and tough outer leaves of the fennel bulb and discard. Cut bulb in half lengthwise and trim out core. Cut bulb crosswise into very thin slices.

Step 2
Place fennel slices and red onion in a large bowl. Stir in lemon zest, lemon juice, orange zest and orange juice. Drizzle with oil and sprinkle with salt and pepper to taste.

Step 3
Divide mesclun mix evenly among six small plates. Mound one-sixth of the fennel slaw on each plate and garnish with pine nuts.

Step 4
Toasting pine nuts: Toasting is a great way to bring out the flavor of nuts and seeds. But because they contain a lot of oil, when you add heat they can easily burn, so you’ll need to watch them carefully. To toast nuts and seeds, heat a skillet over medium-high heat. Add a single layer of nuts or seeds. Cook, stirring, for 1 minute. Flip nuts or seeds over and cook, stirring and flipping as needed, for 1 to 2 minutes, adjusting heat if necessary to make sure they don’t burn. The goal is a light golden “toasty” color. Remove from heat and transfer the nuts or seeds to a clean plate or sheet of waxed paper or parchment paper so they don’t cook any further in the hot skillet. Let them cool a bit before using them in a recipe.


To get thin, even slices, use a mandoline to cut the fennel bulb.

Instead of serving on top of greens on individual plates, you can also simply pass the slaw.

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 1 serving
% Daily Value
% valeur quotidienne
Calories / Calories 88
Fat / Lipides 5.5 g
Saturated / saturés 0.5 g
+ Trans / trans
Cholesterol / Cholestérol 0.1 mg
Sodium / Sodium 95 mg
Carbohydrates / Glucides 9 g
Fiber / Fibres 3 g
Sugars / Sucres
Protein Protéines 2.5 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer
Very high in: Folate 
High in: Vitamin C
Diabetes Food Choice Values:
1 Fat
Substitute toasted unsalted sunflower seeds for the pine nuts.
Did you know?
Fresh fennel is reasonably new to Canadian cuisine, though it’s been used extensively in Mediterranean cooking for centuries. It has a mild licorice flavor. The bulb is delicious used in salads, soups and stews. The frond, though beautiful, is rarely used in cooking.

Jaclyn Pritchard, Dietitian, Ontario