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Fennel-carrot slaw with orange–poppy seed dressing

3
Points®
Total Time
8 min
Prep
8 min
Cook
0 min
Serves
4
Difficulty
Easy
Lesser-known vegetables jicama and fennel star in this slaw, with a creamy orange dressing that surprises, too. This unforgettable recipe is super easy - ready in less than 10 minutes, with minimal clean up, too. It's sure to become a new slaw favorite for its ultra crisp texture that stands up perfectly against grilled or smoked meats or fish. Jicama is a large, rock-shaped root vegetable, and fennel is a fat, striated white bulb, usually with pretty green fronds on top. To prepare jicama, simply remove its brown, fibrous skin with a veggie peeler to reveal its pristine white, firm flesh, and cut as directed. This slaw is fantastic as a taco topping, too, and holds up great for next day leftovers.

Ingredients

Light sour cream

⅓ cup(s)

Orange zest

½ tsp, grated

Orange juice

3 Tbsp, or bottled

Honey

2 tsp

Poppy seeds

2 tsp

Table salt

½ tsp

Black pepper

¼ tsp

Uncooked fennel bulb

1 medium, halved lengthwise and cut into matchsticks

Apple

1 large, jicama or granny smith, peeled, cut in matchsticks

Carrots

2 cup(s), matchstick-cut

Radishes

6 large, thinly sliced, (about 1 cup)

Instructions

  1. To make the dressing, whisk together the sour cream, orange zest and juice, honey, poppy seeds, salt, and pepper in a small bowl.
  2. Toss together the remaining ingredients in a serving bowl. Add the dressing and toss to coat evenly. Serve or cover and refrigerate up to 4 hours. Yields about 1 1/4 cups per serving.

Notes

Jicama is often thought of as a cross between a white potato and a Granny Smith apple and has the crunchy texture of a radish. Best of all, it is equally delicious raw and cooked.

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