Anti Inflammatory Fennel & Citrus Slaw with Garlic-Dill Yogurt Dressing
Crisp, bright, and genuinely refreshing, this slaw brings together shaved fennel, shredded cabbage, juicy orange segments, and thinly sliced radishes — a lineup that reads like a greatest-hits list of produce known for its antioxidant and anti-inflammatory properties. The real star, though, is the garlic-dill yogurt dressing: whole-milk Greek yogurt whisked with extra virgin olive oil, fresh lemon juice, raw honey, and a generous handful of chopped dill creates something creamy and tangy without a drop of anything processed or inflammatory. Every single ingredient here is pulling double duty — tasting great and working with your body rather than against it. A quick 10-minute rest after tossing lets the fennel soften just enough and allows all those flavors to meld into something that tastes far more complex than the effort involved. It serves four, making it an easy weeknight side or a meal-prep staple that holds up well in the fridge. Whether you're eating this way for a specific health goal or just trying to crowd more whole, vibrant foods onto your plate, this is the kind of dish that makes that feel genuinely effortless.
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Learn more →Ingredients
4 servings
For the slaw
- 1 medium fennel bulb, fronds reserved
- 2 cups green cabbage, thinly shredded
- 1 large navel orange, segmented
- 2 medium radishes, thinly sliced
For the dressing
- ¾ cup plain whole-milk greek yogurt
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 1 small garlic clove, finely grated
- 2 tbsp fresh dill, finely chopped
- 1 tsp raw honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ½ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp reserved fennel fronds, roughly chopped (optional)
Instructions
- 1
Halve the fennel bulb lengthwise, remove the tough core, and slice each half as thinly as possible on a mandoline or with a sharp knife — you want translucent, paper-thin shards. Place in a large mixing bowl along with the shredded cabbage and sliced radishes.
- 2
Working over the bowl to catch any juice, cut the orange segments free from their membranes and add them to the slaw. Squeeze any remaining juice from the membrane into the bowl as well.
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