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This Shaved Fennel Salad is light, crunchy, and topped with a homemade citrus dressing. Whip up this versatile winter favorite in 20 minutes!
Sliced fennel salad is made from thinly sliced fennel, apple, celery and a spicy dressing. Don’t be fooled by its simplicity – it’s packed with bright, fresh flavor and is the perfect quick and easy side dish to serve with your favorite dish.
Table of contents
- All about fennel
- What you need for shaved fennel salad
- How to make a shaved fennel salad
- serving suggestions
- How to store shaved fennel salad
- Frequently asked questions about recipes
- Shaved fennel salad recipe
All about fennel
This tuberous vegetable is one I look forward to at my local grocery stores every winter and early spring. It is particularly popular in Italian cuisine and is used in a variety of side dishes, salads, pasta, vegetable dishes and rice dishes. It’s also commonly used in Italian sausage and meatballs (vegetable versions too!).
This cold salad is a side dish that will have you craving despite the chilly weather. It brings out the natural black liquorice flavor of the fennel – a taste I personally love! Serve alongside a hearty plant-based entree or eat straight from the serving bowl (I won’t judge).
What you need for shaved fennel salad
This easy salad is made primarily with shaved fennel, tart apple and celery, then topped with a base dressing made from the following 5 ingredients:
- Orange Juice and Peel: Its sweetness complements the strong aniseed flavor of the shaved fennel. For a stronger citrus flavor, I recommend adding a teaspoon of orange zest.
- lemon juice: An acidity that balances and brightens the sweet and salty flavors.
- Olive oil: Premium olive oil helps the dressing ingredients adhere to the shaved veggies and gives this crunchy side dish a smooth mouthfeel.
- Kosher Salt: Both adds flavor and helps draw excess water from the veggies, keeping the salad light and crisp.
- Fresh dill: Compliments the similar flavors in the shaved fennel. Feel free to add as much or as little fresh dill as you like.
How to make a shaved fennel salad
- Trim then the fennel bulb and celery sticks Vein the Apple. Cut fine Fennel, apple and celery with the thinnest setting of your mandolin.
- Transfer Place the fennel, apple and celery in a large bowl and Add Place the orange juice, orange zest, lemon juice, olive oil, salt, and dill in the bowl.
- Mix well then refrigerate Leave to soften for 15 minutes.
- surcharge immediately as desired.
Caitlin’s cooking tips
- Use a mandolin. While you can thinly slice the fennel with a knife, I highly recommend a mandolin, otherwise the veggies will be over-thick and difficult to chew. If you are new to working with a mandolin, read this essential article to learn how to use a mandolin slicer safely!
- Wash your fennel and celery thoroughly. Both vegetables grow directly in the ground and can hide dirt in their many layers. Rinse under cold water and rub visible dirt and debris clean before cutting.
serving suggestions
This fennel salad makes a great crunchy snack or side dish. It can even be used as a coleslaw for things like BBQ tempeh tacos, healthy and wholesome vegan beetroot burgers, or a chickpea salad sandwich.
If you’re looking for easier salad recipes, you’ll also love this easy and delicious Tomato Cucumber Basil Salad, this Crispy Cucumber and Dill Salad, and this quick and delicious Crispy Ginger Cabbage Coleslaw!
How to store shaved fennel salad
This fresh salad will keep in the fridge for up to 5 days. Freezing is not recommended.
Store in an airtight glass container or jar such as a mason jar for best, lasting freshness.
Frequently asked questions about recipes
Yes, fennel is a vegetable belonging to the carrot or parsley family. It is closely related to herbs like cumin, dill, and star anise.
nope! Fennel can be eaten either raw or cooked. I personally prefer to enjoy it raw, but if you prefer it sweeter in flavor add it with the other flavors in soups and stews.
If you’ve never cooked with fennel, it looks like a cross between celery and dill. You will need the fennel bulb for this recipe – reserve the fronds and stalks for garnishing and to make a homemade vegetable broth.
Enjoy! If you make this recipe and decide to pass it on Facebook or Instagramdon’t forget to tag me @FromMyBowl + #FromMyBowl! I would also appreciate if you could leave a comment below with a recipe rating! Thanks for the support 😊
- 1 Fennel bulb
- 1 green apple
- 3 celery stalk
- Juice of 1/2 navel orange
- 1 teaspoon Orange peel optional, for a stronger orange flavor
- Juice of 1 small lemon ~2 tablespoons
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1 tablespoon fresh dill chopped
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Preparation: Cut off the ends of the fennel bulb and celery stalks and remove the apple core. Using a mandolin on the thinnest setting, thinly slice the fennel, apple, and celery. You can also use a knife, but I highly recommend a mandolin, otherwise the veggies will be difficult to chew.
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Mix: Place the fennel, apple, and celery in a large bowl. In the bowl, add the orange juice, orange zest (if using), lemon juice, olive oil, salt, and dill. Mix well and leave in the fridge for at least 15 minutes to allow the salt to soften the vegetables.
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Serve & Store: Mix again and serve immediately or refrigerate for up to 5 days.
Calories: 74kcalCarbohydrates: 11GProtein: 1GFat: 4GSaturated Fatty Acids: 1GPolyunsaturated fat: 0.5GMonounsaturated fatty acids: 3GSodium: 324mgPotassium: 301mgFiber: 3GSugar: 7GVitamin A: 126ieVitamin C: 10mgCalcium: 34mgIron: 1mg