Fennel-carrot slaw with orange–poppy seed dressing

Total Time
8 min
8 min
0 min
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.


Light sour cream


Orange zest

½ tsp, grated

Fresh orange juice

3 Tbsp, or bottled


2 tsp

Poppy seeds

2 tsp

Table salt

½ tsp

Black pepper

¼ tsp

Uncooked fennel bulb(s)

1 medium, halved lengthwise and cut into matchsticks

Fresh apple(s)

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

Uncooked carrot(s)

2 cup(s), matchstick-cut

Fresh radish(es)

6 large, thinly sliced, (about 1 cup)


  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.


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.