This fennel kale slaw with carrots is wonderfully flavorful! It’s a little sweet, a little crunchy, a little earthy, with the perfect burst of citrus to bring it all together.
Are you (or someone you know) nervous about trying kale? Or maybe you’ve tried it before and didn’t love it?
Kale is one of those ingredients that needs the right complimentary ingredients or technique to help break it down. This fennel kale slaw with carrots is a perfect way to do just that!
It’s also a great dish for anyone that’s unsure about fennel. The sweetness of the carrots and the burst of citrus really bring all the flavors together!
If you’re looking for a salad that’s raw, vegan, and super easy to make, give this veggie-packed recipe a try.
How to make fennel kale slaw
You only need 5 ingredients plus salt and pepper to make this wonderful salad.
Step 1: In a large bowl, toss together the shredded carrots, sliced fennel, and chopped kale.
Step 2: In a small bowl, make the dressing by whisking together the lemon or key lime juice, olive oil, salt, and pepper.
Step 3: Add the dressing to salad and toss to combine.
Your amazingly flavorful and crunchy salad can be ready in about 10 minutes or less!
Is fennel good for diabetics?
Fennel is a less common ingredient in most household kitchens. If you’ve never cooked with it before, you might be wondering what it is and why you’d want to include it in your dishes.
Although not a root vegetable, fennel is a part of the carrot family. It can range from sweet to earthy, and it definitely adds a lot of flavor to any dish.
So is fennel good for diabetics? It absolutely is!
Fennel is a great source of vitamin C and potassium, which can help to lower blood sugar and increase insulin reactivity. It’s also a great source of fiber and other antioxidants.
Along with the kale and carrots, the fennel helps make this slaw a nutritional powerhouse!
This vegetable slaw is best served immediately. Over time, the vegetables will start to lose some of their crunch.
However, the flavors will still be delicious! Any leftovers can be stored covered in the refrigerator and should be enjoyed within 3 days.
Other plant-based salad and slaw recipes
I love finding delicious new ways to enjoy vegetables. There are so many different ways to make a tasty salad or slaw! If you’re looking for some inspiration, here are a few of my favorite recipes I know you’ll enjoy:
When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Fennel Kale Slaw
- 2 small carrots (shredded)
- ¼ bulb fennel (thinly sliced)
- 2 large stalks kale (stems removed and leaves finely chopped)
- ½ tablespoon fresh lemon or key lime juice
- ½ tablespoon olive oil (extra virgin)
- ⅛ teaspoon coarse Kosher salt
- freshly ground pepper
- In a large bowl, toss together the shredded carrots, sliced fennel, and chopped kale.
- In a small bowl, make the dressing by whisking together the lemon or key lime juice, olive oil, salt, and pepper.
- Add the dressing to salad and toss to combine.