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Quick Fennel Slaw

Serves about 4 cups

This fresh and zesty slaw works equally well for brunch or a picnic.


  • Juice of 3 Meyer lemons or juice of 1/2 orange and 1 ripe lemon
  • 2 large bulbs fennel, trimmed and shredded on a mandolin or very thinly sliced, plus 1/2 cup fronds, chopped
  • 1 large red onion, halved and very thinly sliced
  • 1 cup flat leaf parsley, coarsely chopped
  • 1/4 cup tarragon, chopped
  • About 1/4 cup extra virgin olive oil (EVOO)
  • Kosher salt and black pepper


  1. Juice the lemons or orange and lemon in a bowl. Add the fennel, fronds, onions, parsley, tarragon and EVOO and season with salt and pepper. Toss to combine. Let stand for 30 minutes to wilt.