Broccoli Fennel Slaw
There’s nothing quite like a good salad for lunch. Something that’s quick, easy, and packed with veggie power, but also something that won’t weigh me down (because I still have to chase kids around after lunch!). I think there is a misconception that a salad has to be mostly a bed of greens to count as a salad, but I’m here to dispel that notion. Salads can be anything you want them to be!
This salad was born out of a need to use up some fennel in my refrigerator. By now, you must know how much I love fennel. I use it in Tomato Fennel Soup (my personal fav), the fronds make a great pesto, and the stems are perfect for veggie stock. This crazy-looking vegetable is quite useful and adds a nuanced, slightly sweet element to any dish.
Fennel is not only delicious but an excellent source of vitamin C. Oranges and other citrus fruits get all the credit for their immune-boosting powers, but fennel should not be overlooked! It can be a welcome change from all of those oranges you’ve been eating to ward off colds and flus. It is also a great source of fiber, which will help fill you up and fuel your afternoon.
This recipe creates a nice diversion from your everyday salad. It’s almost completely raw (omit the mustard in the dressing to keep it totally raw) and offers a satisfying crunch during your lunch hour. The sweet and slightly tangy dressing will remind you a bit of coleslaw, but in a healthier & more modern application.
Okay, enough talk. Go throw this salad together. It will take you about 10 minutes and provide you a lunch for the next two days. Or double this recipe and eat it all week! This is also great as a side dish for your next dinner party. And if you haven’t tried fennel yet...what are you waiting for?
Broccoli Fennel Slaw
½ bulb fennel, thinly sliced
2 carrots, shredded or grated
3-4 leaves of lacinato kale, stem removed and chopped
½ bunch broccolini (florets and stems), chopped
¼ c EVOO
2 TBSP Apple Cider Vinegar
2 tsp dijon mustard (or skip for a completely raw salad)
3 TBSP fresh orange juice (about half of an orange)
½ tsp raw honey
S&P to taste (I used a pinch of each)
Add sliced, grated, and chopped vegetables to a large bowl. In a mason jar, add all dressing ingredients. Put a cover on the jar and shake to combine. Taste and adjust as needed. Too heavy? Add more ACV or orange juice. Too sweet? Add a touch more salt. Pour dressing over veggies and toss. Allow to sit about 10 minutes before serving to allow flavors to combine. Leftovers will keep in refrigerator for about 2-3 days.
TIP: Not a fan of fennel? Use green cabbage or brussel sprouts instead.