Fennel Slaw with Orange Vinaigrette

I saw this recipe in Cooking Light – and because of my obsession with fennel, I had to make it.  The only problem was that I do not have a mandoline.  So, after doing some reasearch online – I decided I would go to the store and buy one.  I cook enough, I should probably just have one, as I was justifying the expense.  I was just about to leave, when my mother called – and convinced me not to bother.  She has one – top of the line – and she said it is hard to use and wouldn’t spend the money.  So I settled on my back-up plan – using a good vegetable peeler – and it worked great.  You can see by the picture, the fennel was definitely shaved thin – and the salad was terrific.  So don’t worry if you don’t have a mandoline – a good old-fashioned vegetable peeler will do just fine.


  • 1/4  cup  extra-virgin olive oil
  • 1  tablespoon  sherry vinegar
  • 1  teaspoon  grated orange rind
  • 1 1/2  tablespoons  fresh orange juice
  • 1  teaspoon  kosher salt
  • 1/4  teaspoon  freshly ground black pepper
  • 1/4  teaspoon  crushed red pepper
  • 3  medium fennel bulbs with stalks (about 4 pounds)
  • 2  cups  orange sections (about 2 large oranges)
  • 1/2  cup  coarsely chopped pitted green olives


Combine the first 7 ingredients in a large bowl.

Trim tough outer leaves from fennel; mince feathery fronds to measure 1 cup. Remove and discard stalks. Cut fennel bulb in half lengthwise; discard core. Thinly slice bulbs. Add fronds, fennel slices, and orange sections to bowl; toss gently to combine. Sprinkle with olives.

For a printer-friendly version of this recipe, click here:  Fennel Slaw with Orange Vinaigrette

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