Fennel Slaw With 3 C'S: Carrots, Clementines, And C

Name: Fennel Slaw With 3 C'S: Carrots, Clementines, And Cucumbers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bulb of fennel; 2 medium carrots, peeled; 1 small cucumber, peeled, quartered, seeded, and sliced; 3 clementines, peeled, de-skinned, and sectioned (squeeze the pulp after sectioning and get all the juice out to add to the slaw), or other citrus available to you; 1/2 cup golden raisins; 1/2 cup fresh apple cider; 1 sprig fennel fronds, roughly chopped; 1/2 cup good olive oil; salt & pepper to taste; 1/2 cup chopped walnuts (Optional); Note: If Clementines are not available, use another juicy, flavorful orange, like fresh mandarins

Servings: persons

1 bulb of fennel
2 medium carrots, peeled
1 small cucumber, peeled, quartered, seeded, and sliced
3 clementines, peeled, de-skinned, and sectioned (squeeze the pulp after sectioning and get all the juice out to add to the slaw), or other citrus available to you
1/2 cup golden raisins
1/2 cup fresh apple cider
1 sprig fennel fronds, roughly chopped
1/2 cup good olive oil
salt & pepper to taste
1/2 cup chopped walnuts (Optional)
Note: If Clementines are not available, use another juicy, flavorful orange, like fresh mandarins

1
Place the golden raisins in the apple cider and let soak while you prepare the slaw.
2
Grate the fennel with a box grater, using the largest grate size. It will be difficult and the fennel will look fairly decomposed, but it works out nicely. Place in a non-reactive bowl.
3
Grate the carrots using a large grate size.
4
Add the sliced cucumbers.
5
Add the sectioned clementines and their juices from the squeezed pulp.
6
Sprinkle in the fennel fronds.
7
Add the olive oil directly to the soaking raisins, blend well, and finish off with salt and pepper to taste. Pour this dressing directly into the slaw, and mix all ingredients thoroughly.
8
Let slaw sit in the refrigerator for a few hours, tossing every now and then to marry the flavors. Serve Cold.
9
Optional: Add walnuts and mix thoroughly. I like this particular slaw without nuts.

395

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 bulb of fennel, 2 medium carrots, peeled, 1 small cucumber, peeled, quartered, seeded, and sliced, 3 clementines, peeled, de-skinned, and sectioned (squeeze the pulp after sectioning and get all the juice out to add to the slaw), or other citrus available to you, and more.

Yes, Fennel Slaw With 3 C'S: Carrots, Clementines, And Cucumbers falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Fennel Slaw With 3 C'S: Carrots, Clementines, And Cucumbers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions