Radicchio-and-Fennel Slaw Recipe

Name: Radicchio-and-Fennel Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup salted roasted pistachios; 3 medium fennel bulbshalved lengthwise, cored and very thinly sliced; 3 medium heads radicchioquartered, cored and very thinly sliced; 1/4 cup chopped flat-leaf parsley; 2 tablespoons chopped jalapeno; 1 tablespoon finely grated lemon zest; 1/4 cup fresh lemon juice; 1 teaspoon honey; 1/3 cup canola oil; 1 teaspoon kosher salt; Freshly ground black pepper

Servings: persons

1/3 cup salted roasted pistachios
3 medium fennel bulbshalved lengthwise, cored and very thinly sliced
3 medium heads radicchioquartered, cored and very thinly sliced
1/4 cup chopped flat-leaf parsley
2 tablespoons chopped jalapeno
1 tablespoon finely grated lemon zest
1/4 cup fresh lemon juice
1 teaspoon honey
1/3 cup canola oil
1 teaspoon kosher salt
Freshly ground black pepper

1
Preheat the oven to 350.
2
Spread the pistachios in a pie pan and toast in the oven for 5 minutes, until fragrant.
3
Transfer to a bowl and let cool, then coarsely chop.
4
In a large bowl, toss the fennel and radicchio.
5
Add the parsley, jalapeno and lemon zest and toss again.
6
In a small bowl, whisk the lemon juice with the honey until the honey is dissolved, then whisk in the oil.
7
Pour the dressing over the salad.
8
Add the pistachios and salt, season with pepper and toss well.
9
Let the slaw stand at room temperature for 15 minutes for the flavors to meld before serving.

191

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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: 1/3 cup salted roasted pistachios, 3 medium fennel bulbshalved lengthwise, cored and very thinly sliced, 3 medium heads radicchioquartered, cored and very thinly sliced, 1/4 cup chopped flat-leaf parsley, and more.

Yes, Radicchio-and-Fennel Slaw 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!

Radicchio-and-Fennel Slaw

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions