Shaved fennel salad is a crunchy, bright, citrusy, crisp, and zingy side dish that brightens up any plate. With just 3 simple ingredients, the licorice-like fennel shines in this healthy and versatile salad. It's naturally dairy-free/vegan, with just 10 minutes of prep time, and you can even make it ahead of time.
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I have come to really appreciate fennel in the last few years, especially since it's in season all winter long. It has a licorice-like taste that's slightly sweet and similar to tarragon and anise seed.
Because it's served raw here, this shaved fennel salad delivers the lovely crunch that fennel is known for. Orange zest adds a bit of zippiness to the fennel, along with the citrus dressing.
It's a quick and healthy, yet robust, winter salad that's ready in just 10 minutes!
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⭐️ Why This Fennel Salad is the Best
- Bright, citrusy, licorice-like, and zingy
- Crunchy and crisp texture
- Healthy salad that's naturally dairy-free/vegan, and gluten-free. Additionally, fennel includes nutrients like vitamins A and C.
- Quick and easy vegetarian side dish that's ready in 10 minutes
- Make ahead option
- Versatile salad that pairs well with garlic butter pasta, broccoli pasta bake, and impossible burger meatballs.
🍊 Ingredient Notes
- Fennel bulbs - Look for full white bulbs with dill-like fronds
- Extra-virgin olive oil - Since we only use 3 simple ingredients, be sure to use a high-quality olive oil.
- Orange - Gives our salad bright citrus flavor and slight sweetness
📝 Variations & Substitutions
- Citrus. Switch up your citrus and use grapefruit or lemon in place of orange.
- Arugula. Toss with a few handfuls of arugula for bitter/earthy notes and a heartier salad.
- Cheese. Add ½ cup of a salty and nutty cheese like Parmesan or Gruyère, which pairs well with fennel.
- Nuts. Add ½ cup of chopped walnuts, pistachios, hazelnuts, or pecans for extra crunch.
- Herbs. The fennel fronds are herb-like themselves, but you can add additional herby flavor by using tarragon, thyme, or parsley.
🔪 Recipe Instructions
Cut the fronds from the fennel bulbs and place in a large mixing bowl.
Slice the fennel bulbs horizontally as thinly as possible (or use a mandolin). Remove any large core parts, then add the slices to the mixing bowl.
In a small bowl, whisk together the olive oil, orange zest and juice, salt, and pepper. Pour dressing into mixing bowl and toss until well-coated. Let salad rest for 10-15 minutes to soften the fennel.
👩🏼🍳 Expert Tips
- Storage: Cover and store in the refrigerator for up to 4 days.
- Use a mandolin for super-thin slices of fennel.
- Make ahead: Prep salad up to 24 hours ahead of time and chill in the refrigerator until ready to use.
- Serve with vegetarian no boil lasagna, stuffed peppers, or scallop linguine.
- Use any extra fennel fronds as an herb garnish to a variety of dishes.
💬 Frequently Asked Questions
Yes! You can eat it raw, cooked, or roasted.
It has a licorice-like taste that's slightly sweet and similar to tarragon and anise seed.
Fennel pairs particularly well with citrus, but is also delicious paired with a variety of cheeses, nuts, and fresh herbs.
🍽 More Side Dish Recipes
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Shaved Fennel Salad Recipe
Ingredients
- 3 large fennel bulbs
- ¼ cup extra-virgin olive oil
- 1 orange, zested and juiced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cut the fronds from the fennel bulbs and place in a large mixing bowl.
- Slice the fennel bulbs horizontally as thinly as possible. Remove any large core parts, then add the slices to the mixing bowl.
- In a small bowl, whisk together the olive oil, orange zest and juice, salt, and pepper. Pour dressing into mixing bowl and toss until well-coated.
- Let salad rest for 10-15 minutes to soften the fennel.
Notes
- Storage: Cover and store in the refrigerator for up to 4 days.
- Use a mandolin for super-thin slices of fennel.
- Make ahead: Prep salad up to 24 hours ahead of time and chill in the refrigerator until ready to use.
- Use any extra fennel fronds as an herb garnish to a variety of dishes.
Jen
I love fennel and this salad was the perfect side dish for our roasted chicken last night!
Gastronotherapy
So glad you enjoyed it, Jen!