Fennel Slaw with Orange Vinaigrette

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
7%
Fennel Slaw with Orange Vinaigrette
45 min.
16
61kcal

Suggestions


Looking for a vibrant and refreshing side dish to complement your meals? Look no further than this delightful Fennel Slaw with Orange Vinaigrette! Perfect for gatherings or casual dinner nights, this slaw is not only beautiful to look at but also packed with flavor and nutrition.

With its unique blend of crunchy fennel, zesty orange sections, and briny green olives, this slaw surprises the palate with a wonderful combination of textures and tastes. The addition of feathery fennel fronds adds an aromatic touch, while the orange vinaigrette brightens every bite and brings a hint of sweetness that perfectly balances the earthiness of the fennel.

This recipe is a triumph of vegetarian cuisine, making it suitable for a wide range of dietary preferences, including vegan, gluten-free, and dairy-free diets. Each serving offers just 61 calories, making it a guilt-free way to pack your meal with fresh produce. Whether you serve it alongside grilled dishes, at a barbecue, or as part of a buffet spread, this Fennel Slaw is sure to be a hit.

Take a step out of the ordinary and indulge in this refreshing twist on slaw. With just 45 minutes of prep time, you can impress your guests with a side dish that is as nutritious as it is delicious. Enjoy the vibrant colors and bold flavors of the Fennel Slaw with Orange Vinaigrette at your next gathering!

Ingredients

  • 0.3 teaspoon pepper black freshly ground
  • 0.3 teaspoon pepper red crushed
  • medium fennel bulbs with stalks ( 4 pounds)
  • 0.5 cup olives green pitted coarsely chopped
  • teaspoon kosher salt 
  • 0.3 cup olive oil extra-virgin
  • 1.5 tablespoons orange juice fresh
  • teaspoon orange rind grated
  • cups orange sections ( 2 large oranges)
  • tablespoon sherry vinegar 

Equipment

  • bowl

Directions

  1. Combine the first 7 ingredients in a large bowl.
  2. Trim tough outer leaves from fennel; mince feathery fronds to measure 1 cup.
  3. Remove and discard stalks.
  4. Cut fennel bulb in half lengthwise; discard core. Thinly slice bulbs.
  5. Add fronds, fennel slices, and orange sections to bowl; toss gently to combine.
  6. Sprinkle with olives.

Nutrition Facts

Calories61kcal
Protein5%
Fat56.86%
Carbs38.14%

Properties

Glycemic Index
10.72
Glycemic Load
1.82
Inflammation Score
-3
Nutrition Score
4.6478260470473%

Flavonoids

Eriodictyol
0.48mg
Hesperetin
6.32mg
Naringenin
3.48mg
Luteolin
0.07mg
Kaempferol
0.03mg
Myricetin
0.03mg
Quercetin
0.21mg

Nutrients percent of daily need

Calories:61.31kcal
3.07%
Fat:4.14g
6.38%
Saturated Fat:0.6g
3.72%
Carbohydrates:6.25g
2.08%
Net Carbohydrates:4.18g
1.52%
Sugar:3.99g
4.43%
Cholesterol:0mg
0%
Sodium:234.65mg
10.2%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.82g
1.64%
Vitamin K:29.73µg
28.31%
Vitamin C:18.21mg
22.07%
Fiber:2.07g
8.3%
Potassium:229.05mg
6.54%
Vitamin E:0.95mg
6.37%
Folate:19.25µg
4.81%
Manganese:0.09mg
4.75%
Calcium:33.49mg
3.35%
Vitamin A:139.15IU
2.78%
Magnesium:10.52mg
2.63%
Phosphorus:25.77mg
2.58%
Copper:0.05mg
2.29%
Iron:0.4mg
2.22%
Vitamin B6:0.04mg
1.85%
Vitamin B3:0.37mg
1.83%
Vitamin B1:0.03mg
1.77%
Vitamin B5:0.16mg
1.63%
Vitamin B2:0.02mg
1.43%
Source:My Recipes