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
Orange juice
3 Tbsp
Honey
2 tsp
Poppy seeds
2 tsp
Table salt
½ tsp
Black pepper
¼ tsp
Uncooked fennel bulb
1 medium
Apple
1 large
Carrots
2 cup(s)
Radishes
6 large
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.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.