Paleo Fennel & Citrus Slaw with Garlic-Dill Yogurt Dressing
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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
Chef's tipChoose a plain, unsweetened dairy-free yogurt labeled Greek-style or thick for the closest texture. - 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
- 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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