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Close-up of Fennel and Kale Slaw in a blue bowl
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5 from 1 vote

Fennel Kale Slaw

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.
Prep Time10 mins
Total Time10 mins
Course: Salads & Dressings
Keyword: apple slaw, kale slaw
Servings: 2
Calories: 72kcal
Author: Diabetic Foodie


  • 2 small carrots (shredded)
  • 1/4 bulb fennel (thinly sliced)
  • 2 large stalks kale (stems removed and leaves finely chopped)
  • 1/2 tablespoon fresh lemon or key lime juice
  • 1/2 tablespoon olive oil (extra virgin)
  • 1/8 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.


This recipe is for 2 servings.
Leftovers can be stored covered in the refrigerator and should be enjoyed within 3 days.


Serving: 1serving | Calories: 72kcal | Carbohydrates: 9g | Protein: 2g | Fat: 3.7g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 2.5g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 199mg | Potassium: 585mg | Fiber: 3g | Sugar: 3g | Vitamin A: 7900IU | Vitamin C: 28.9mg | Calcium: 60mg | Iron: 0.9mg | Net carbs: 6g