Anti Inflammatory Za'atar-Tahini Fennel Citrus Slaw
Crisp, bright, and layered with flavor, this slaw is the kind of side dish that makes a whole table lean in for a closer look. Shaved fennel and shredded cabbage form the base, but it's the combination of za'atar-spiced tahini dressing, juicy orange segments, and a handful of dry-roasted pumpkin seeds that takes it somewhere genuinely special. Every single ingredient here pulls its weight from an anti-inflammatory standpoint — extra-virgin olive oil, fresh lemon juice, raw honey, and cumin are all well-regarded for their beneficial compounds, while fennel and cabbage bring their own plant-powered credentials to the bowl. The tahini dressing comes together in minutes and coats every strand of vegetable in a creamy, nutty, herb-forward sauce that tastes far more complex than the effort involved. A short 10-minute rest lets the vegetables soften just enough to meld with the dressing without losing their satisfying crunch. Finished with torn fennel fronds and pepitas for a little extra texture, this makes a generous four servings that work beautifully alongside grilled proteins or grain bowls — or honestly, just on their own.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the slaw
- 1 medium fennel bulb, fronds reserved
- 3 cups green cabbage, thinly shredded
- 2 navel oranges, peeled and segmented
- ¼ cup fresh flat-leaf parsley, roughly chopped
For the dressing
- 3 tbsp tahini
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 2 tbsp extra-virgin olive oil
- 2 tbsp water, plus more as needed
- 1 ½ tsp za'atar
- 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 ground cumin
- ¼ tsp fine sea salt, plus more to taste
- ¼ tsp black pepper
For serving
- 3 tbsp dry-roasted pumpkin seeds (pepitas)
- 2 tbsp reserved fennel fronds, roughly torn (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 slices. Place in a large mixing bowl along with the shredded cabbage and parsley.
- 2
Whisk together the tahini, lemon juice, olive oil, water, za'atar, honey, cumin, salt, and pepper in a small bowl until smooth and pourable — the dressing should be about the consistency of heavy cream. If it is too thick, whisk in additional water 1 tsp at a time.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!