Recipe: Fresh Fennel and Lemon Slaw

updated Jan 29, 2020
Fresh Fennel and Lemon Slaw
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(Image credit: Apartment Therapy)

I don’t stop eating salad just because it’s winter. In fact, I look forward to winter salads. No wilting, delicate lettuces here; no tender baby vegetables to be coddled with understated vinaigrettes. Winter salads are bold, crunchy and definitive, with dressings to match. Zesty citrus vingars, strong nut oils, old-fashioned olive oils — they all come out to play in my winter salads, along with the robust crunch of cabbage, fennel, and bitter greens.

Take this salad, for instance. It’s a riff on any number of winter salads here at The Kitchn (you can see 11 more winter salads here), but it has a slight bent all its own. I used some Meyer lemons for their zest and juice, working their herbal flavor infuse the vegetables and the dressing.

Fresh Fennel and Lemon Slaw

Serves 6

Nutritional Info


  • 1

    large bulb fennel

  • 1/2 head

    green cabbage

  • 1 head

    red radicchio

  • 2

    lemons (preferably Meyer lemon)

  • 3 tablespoons

    orange juice

  • 3 tablespoons

    red wine vinegar

  • 1 teaspoon

    soy sauce

  • 1 teaspoon


  • 1/3 cup

    olive oil

  • Salt and pepper


  1. Finely chop the fronds of the fennel bulb. Thinly slice the stalks and bulb with a mandoline (or finely chop with a chef's knife). Do the same with the cabbage and radicchio, and toss all the vegetables together. Zest the Meyer lemons and toss with the vegetables. Season to taste with salt and pepper.

  2. Whisk the dressing ingredients together, taste, and adjust. Toss with salad and refrigerate for an hour before serving.

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