YIELD: 4 TO 6 SERVINGS
With its refreshing crispness and delicate liquorice flavour, fennel is wonderful when it’s raw.
And since oranges and orange juice are its best friends, it’s no surprise that it works so well in a
light citrus vinaigrette—mixed with some shredded carrots for an extra pop of colour (and a dose
of vitamin A). I like to serve this slaw alongside grilled pork chops.
LOW FODMAP CITRUS FENNEL CARROT SLAW Recipe
- 2 TABLESPOONS (28 ML) FRESH ORANGE JUICE
- 2 TABLESPOONS (28 ML) RICE WINE VINEGAR
- 1 TABLESPOON (15 ML) OLIVE OIL
- 1 TABLESPOON (4 G) CHOPPED FENNEL FRONDS
- 1 TEASPOON SUGAR
- 1 TEASPOON GRATED ORANGE ZEST
- ¼ TEASPOON KOSHER SALT
- ¼ TEASPOON FRESHLY GROUND BLACK PEPPER
- 1 FENNEL BULB, CUT INTO THIN STRIPS
- 2 CARROTS, SHREDDED
In a large bowl, whisk together the orange juice, rice wine vinegar, olive oil, fennel fronds, sugar,
orange zest, kosher salt, and black pepper. Add the sliced fennel and shredded carrots and toss
to coat with the dressing. Cover and refrigerate for at least 2 hours before
serving to let the flavours combine. Store in the refrigerator for up to 2 days.
