Fennel Slaw with 3 C's: Carrots, Clementines, and Cucumbers

By • December 6, 2010 • 11 Comments



Author Notes: With a box of clementines sitting on my counter, and a bulb of fennel begging to be used in a way other than the usual trip inside the oven, I made this slaw which I promptly fell in love with. It is refreshing, healthy, and a breeze to put together. Other than a little salt and pepper, I resisted any urge to season up the very simple dressing. The crispness of the cucumbers adds an inviting crunch, and the cider-soaked raisins offer just a bit of extra sweetness to enhance the clementine sections that float about in the slaw.Bevi

Food52 Review: A delicious recipe. A perfect blend of flavors; I wouldn't change a thing flavor-wise. This may work better as a condiment (such for a turkey burger or a pork sandwich) than as a side. I definitely will make it again. I will also consider slicing the fennel on a mandoline instead of shredding them. Tarragon

Serves 4-6

  • 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)
  • 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.
Jump to Comments (11)

Comments (11) Questions (0)

Default-small
Default-small
Photo_(14)

over 1 year ago foxeslovelemons

I have all of these things on hand right now! I'm going to go try it!

Cakes

over 1 year ago Bevi

Great! I hope you love it!

Cakes

over 2 years ago Bevi

Thanks for the lovely review, Tarragon. I agree that slicing the fennel with a mandoline is a great idea.

Default-small

over 2 years ago Tarragon

Really is delicious. Couldn't stop eating it. Great recipe, Bevi.

3-bizcard

over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Lovely!! fennel and citrus are a perfect match this sounds really delicious.

Cakes

over 2 years ago Bevi

Thank you! It is really refreshing!

Katherine_photo

about 3 years ago kmartinelli

What a great flavor combination!

Dsc_0675-x2a

over 3 years ago Sagegreen

A very refreshing combination!

Cakes

over 3 years ago Bevi

Oh, I forgot to include in the recipe that the clementine pulps should be squeezed to get out all the good juices!

Image

over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

yum. and pretty!

Cakes

over 3 years ago Bevi

Thanks, drbabs! It really is a nice perk-me-up!