Using fennel instead of cabbage to make a vinegar-based slaw? Such a good idea! This crunchy fennel salad is a fresh alternative to traditional coleslaw.
Made with thinly sliced fennel, red onion and a simple apple cider vinegar dressing, it pairs especially well with burgers, sausages and grilled meats.
I first discovered this recipe from chef Stefano Faita at the launch of his Italian sausage line.
It was served with Italian sausage burgers, a combination I loved and have been making as a side dish ever since.
With its slightly sweet, anise-like flavour, fennel also pairs beautifully with pork, lamb, chicken, beef, seafood and fish.
In fact, you can serve this fennel salad pretty much anywhere you would normally serve a traditional coleslaw.
Tips for Making This Fennel Salad
How do you cut fennel for a salad?
For salads, fennel is best when sliced very thinly. Start by removing the stalks and the tough base of the bulb, then cut the bulb in half.
Slice it thinly with a sharp knife or, even better, use a mandolin to get thin, even slices.
Can you make fennel salad ahead of time?
Yes. In fact, this salad benefits from resting for a little while before serving. Once the fennel and onion are tossed with the dressing, let the salad sit at room temperature for 30 to 60 minutes to allow the flavours to develop.
You can also prepare it a few hours ahead and keep it refrigerated until ready to serve.
What to serve with fennel salad
Fresh and crunchy, this fennel salad pairs especially well with burgers, Italian sausages and other grilled dishes. Try it with marinated grilled chicken, grilled pork or fish.
You can also use it as a topping for burgers or sandwiches, just as you would with traditional coleslaw.
Vous pouvez également l'utiliser comme garniture dans un burger ou un sandwich, un peu comme une salade de chou.
Easy Fennel Salad (Fennel Slaw)
A crunchy fennel slaw with red onion and an apple cider vinegar dressing. A fresh and easy side dish for burgers and grilled meats.
Ingredients
- 1 ½ tablespoon apple cider vinegar
- 2 teaspoon sugar
- 1 teaspoon extra-virgin olive oil
- ¼ teaspoon ground black pepper
- ⅛ teaspoon salt
- 1 ½ cups thinly sliced fennel
- 1 cup thinly sliced red onion
Instructions
- In a large bowl, combine the vinegar, sugar, olive oil, pepper and salt, stirring until the sugar has dissolved.
- Add the fennel and red onion and toss well to coat.
- Let stand at room temperature for 30 minutes, or up to 60 minutes, tossing occasionally.
Marie-Noël Ouimet is a writer and content creator specializing in gastronomy, wine, and travel. She is the founder of the digital magazine Urbaine City, where for over 10 years she has been highlighting the pleasures of the table and the destinations that bring them to life. She also holds the WSET Level 3 certification in wines and spirits.
