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

December  6, 2010
3 Ratings
  • Serves 4-6
Author Notes

This slaw 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. The 4th "C", Vitamin C, is abounding. This is a great dish that has good flavors and a light, refreshing taste. You can use whatever citrus you have on hand, or a combination of oranges and/or grapefruit. —Bevi

Test Kitchen Notes

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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • foxeslovelemons
  • Bevi
  • kmartinelli
  • Sagegreen
  • drbabs

Recipe by: Bevi

Cooking is an important part of my past. I grew up and worked on our family resort. These days, I cook good food to please my friends and family.

11 Reviews

Kafoodie February 16, 2020
Great recipe the salad is refreshing and healthy. I added some cayenne pepper for an extra kick.
Bevi February 16, 2020
Great addition for heat! I am glad you liked it.
foxeslovelemons March 23, 2013
I have all of these things on hand right now! I'm going to go try it!
Bevi March 23, 2013
Great! I hope you love it!
Bevi February 2, 2012
Thanks for the lovely review, Tarragon. I agree that slicing the fennel with a mandoline is a great idea.
Tarragon February 3, 2012
Really is delicious. Couldn't stop eating it. Great recipe, Bevi.
kmartinelli June 29, 2011
What a great flavor combination!
Sagegreen December 6, 2010
A very refreshing combination!
Bevi December 6, 2010
Oh, I forgot to include in the recipe that the clementine pulps should be squeezed to get out all the good juices!
drbabs December 6, 2010
yum. and pretty!
Bevi December 6, 2010
Thanks, drbabs! It really is a nice perk-me-up!