One of my favorite things to make in the beginning of the week is a good real-food slaw. Sometimes with a busy work-week ahead it can be challenging to have something quick and on hand to go with your protein. I opt for slaws because unlike a salad it tends to gain flavor and in this slaw’s case it gets better and better as it sits in the fridge.
Salads, with their delicate lettuce, of course would get soggy in the fridge. But this hearty and crisp slaw made with carrots and fennel can stand to sit for a few days — giving you a nice and easy side to fall back on. The addition of fresh orange segments makes it really special.
*Note — the green “fronds” on your fennel bulb are absolutely edible, make for an excellent garnish, and come packed with some key vitamins to boot!
Total Time: 20 minutes
- 5 carrots, peeled & thinly sliced (use a mandolin slicer or a vegetable peeler to get very thin slices)
- 1 fennel bulb, thinly sliced
- 1 orange, peeled & segmented
- 1/2 a red onion, thinly sliced
- 2 tbsp. extra-virgin olive oil
- 1/2 lemon, juiced
- 1 tsp. balsamic vinegar
- Freshly ground black pepper to taste
- Combine the carrots, fennel, orange, and red onion in a medium-sized mixing bowl.
- Add the olive oil, lemon juice, and balsamic vinegar. Toss gently as to not break up your orange segments, until everything is well coated.
- When serving sprinkle on some freshly ground black pepper.
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