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Fennel Slaw with 3 C's: Carrots, Clementines, and Cucumbers

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Fennel Slaw with 3 C's: Carrots, Clementines, and Cucumbers

Photo by Bevi

This recipe was entered in the contest for Your Best Carrot Recipe

This recipe was entered in the contest for Your Best Dish in the Raw

This recipe was entered in the contest for Your Best Root Vegetable Side

This recipe was entered in the contest for Your Best Citrus Recipe
Tarragon's Testing Notes: A delicious recipe. A perfect blend of flavors; I wouldn't change a thing flavor-wise. This may work better as a condiment (such for a turkey burger or a pork sandwich) than as a side. I definitely...
A delicious recipe. A perfect blend of flavors; I wouldn't change a thing flavor-wise. This may work better as a condiment (such for a turkey burger or a pork sandwich) than as a side. I definitely will make it again. I will also consider slicing the fennel on a mandoline instead of shredding them.

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Chef
Bevi's Notes: With a box of clementines sitting on my counter, and a bulb of fennel begging to be used in a way other than the usual trip inside the oven, I made this slaw which I promptly fell in love...
With a box of clementines sitting on my counter, and a bulb of fennel begging to be used in a way other than the usual trip inside the oven, I made this slaw which I promptly fell in love with. It is refreshing, healthy, and a breeze to put together. Other than a little salt and pepper, I resisted any urge to season up the very simple dressing. The crispness of the cucumbers adds an inviting crunch, and the cider-soaked raisins offer just a bit of extra sweetness to enhance the clementine sections that float about in the slaw.

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Serves 4-6

1 bulb of fennel Ask a question about this ingredient

2 medium carrots, peeled Ask a question about this ingredient

1 small cucumber, peeled, quartered, seeded, and sliced Ask a question about this ingredient

3 clementines, peeled, de-skinned, and sectioned (squeeze the pulp after sectioning and get all the juice out to add to the slaw) Ask a question about this ingredient

1/2 cup golden raisins Ask a question about this ingredient

1/2 cup fresh apple cider Ask a question about this ingredient

1 sprig fennel fronds, roughly chopped Ask a question about this ingredient

1/2 cup good olive oil Ask a question about this ingredient

salt & pepper to taste Ask a question about this ingredient

1/2 cup chopped walnuts (Optional) Ask a question about this ingredient

Note: If Clementines are not available, use another juicy, flavorful orange, like fresh mandarins Ask a question about this ingredient

Place the golden raisins in the apple cider and let soak while you prepare the slaw.
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Grate the fennel with a box grater, using the largest grate size. It will be difficult and the fennel will look fairly decomposed, but it works out nicely. Place in a non-reactive bowl.
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Grate the carrots using a large grate size.
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Add the sliced cucumbers.
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Add the sectioned clementines and their juices from the squeezed pulp.
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Sprinkle in the fennel fronds.
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Add the olive oil directly to the soaking raisins, blend well, and finish off with salt and pepper to taste. Pour this dressing directly into the slaw, and mix all ingredients thoroughly.
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Let slaw sit in the refrigerator for a few hours, tossing every now and then to marry the flavors. Serve Cold.
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Optional: Add walnuts and mix thoroughly. I like this particular slaw without nuts.
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