Make Ahead

Spring Fennel & Dandelion Green Slaw

April 20, 2012
5 Ratings
Photo by James Ransom
  • Makes about 2 1/2 quarts
Author Notes

I love fennel slaw. It's crunchy and slightly sweet, and keeps well for a picnic or barbecue. This time I had some dandelion greens, cilantro, and green onions on hand, and the combo is delightful. The fennel gives a nice mellow foundation, while the greens and onions add a slight bite, a nice taste of spring. I love this as a side and it's also tasty in a sandwich. I threw this together without measuring, so the measurements are estimates. It's hard to go wrong with a salad, so feel free to adapt based on your own preferences! —seasonista

What You'll Need
  • 1 fennel bulb
  • 1/2 bunch dandelion greens, roughly chopped
  • 1/3 cup green onions, scallions, or any variety of spring allium, chopped
  • 1/4 cup cilantro, chopped
  • 1 lemon
  • 2 tablespoons olive oil
  • 1 teaspoon honey
  • 1/2 teaspoon black mustard seed
  • 1/4 teaspoon salt (or to taste)
  1. Cut the root part out of the fennel bulb. Slice the fennel thinly (ideally using a mandoline). Squeeze half the lemon over the slices to prevent browning.
  2. Add the dandelion greens, green onions, and cilantro.
  3. In a small skillet, heat a dollop of the olive oil over medium heat. When hot, add black mustard seeds. Cook for about a minute. The mustard seeds will start to pop (you might partially cover the skillet to protect the seeds from flying all over).
  4. Squeeze the other half of the lemon in a small bowl. Add the olive oil, honey, mustard seeds, and salt. Whisk together, then pour over the veggies and stir to distribute the dressing.
  5. Enjoy!
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See what other Food52ers are saying.

  • Laura415
  • JLGM
  • frances
  • cpc

4 Reviews

JLGM April 10, 2023
You need to really love bitter flavors to fully enjoy this particular recipe. It might be too risky for a family or party audience as-is, but I agree a soft cheese or even added sweetness could help the dish appeal to a wider set of guests.
frances August 7, 2018
Personally I loved the bitterness of the dandelion leaves and the crunch of the fennel and the bite of the mustard seeds. make the coleslaw regularly, it is wonderful with a brined pork loin!
cpc April 4, 2016
I made this for Easter and was excited to try something new, dandelion greens. Unfortunately, we all agreed that the greens were much too bitter for this dressing. I would try it with a good handful of queso fresco, chèvre or feta, crumbled and stirred in. It might also work better with a buttermilk dressing. It just needs something to even out the bitterness of the dandelion greens.
Laura415 May 7, 2017
If you want to tame those dandelion greens just chop them in 1" pieces and cook in boiling salted water for 5 minutes. Drain and let sit to cool and get really dry. Then add the cold cooked greens to your salad. There will still be a slight crunch on the stem but little to no bitterness. Be sure to add the salt to keep the greens nicely green while cooking.