This Fennel Slaw with Mint Vinaigrette is one of those fresh, vibrant recipes that instantly brightens the table. It’s crisp, slightly sweet, herby, and wonderfully light—perfect as a side dish for grilled chicken, fish, or even tucked into wraps and sandwiches. I especially love making this for family meals because it feels fancy but is secretly very simple, and kids often enjoy the crunchy texture and mild sweetness of fennel once it’s thinly sliced and tossed in a flavorful dressing. It’s a great way to introduce new veggies in a friendly, refreshing way 💚

---

🛒 What You’ll Need

• 2 large fennel bulbs, thinly sliced (fronds reserved)
• ¼ cup fresh mint leaves, finely chopped
• ¼ cup fresh parsley, finely chopped
• Zest of 1 lemon
• 3 tablespoons fresh lemon juice
• ¼ cup extra virgin olive oil
• 1 tablespoon honey
• ½ teaspoon salt
• ¼ teaspoon black pepper

---

👩‍🍳 Pro Tips

1. Slice fennel super thin – A mandoline or sharp knife helps keep the slaw tender and kid-friendly.
2. Let it rest – Letting the slaw sit for 10–15 minutes softens the fennel and blends flavors beautifully.
3. Adjust sweetness – If your kids prefer sweeter flavors, add an extra drizzle of honey.
4. Use the fronds – Finely chop fennel fronds for extra flavor and a pretty finish.
5. Serve chilled – This slaw is extra refreshing when slightly cold.

---

🧰 Tools You’ll Need

• Cutting board
• Sharp chef’s knife or mandoline
• Mixing bowl
• Small bowl or jar for vinaigrette
• Whisk or fork
• Citrus zester

---

🔄 Substitutions & Variations

• No mint? Use basil or dill instead.
• Add crunch: Toss in thinly sliced apples or cucumbers.
• Make it creamy: Add 1–2 tablespoons Greek yogurt to the vinaigrette.
• Make it tangy: Swap honey for maple syrup or add a splash of apple cider vinegar.

---

⏱ Make-Ahead Tips

• Slice fennel up to 1 day ahead and store in cold water in the fridge.
• Vinaigrette can be made 2 days ahead and stored in a sealed jar.
• Toss together just before serving for best texture.

---

🥗 How to Make Fennel Slaw with Mint Vinaigrette

Step 1: Prepare the Fennel

Trim fennel bulbs, remove cores, and slice very thin. Reserve fronds.

---

Step 2: Chop the Herbs

Finely chop fresh mint and parsley.

---

Step 3: Make the Vinaigrette

In a small bowl, whisk together lemon juice, lemon zest, olive oil, honey, salt, and black pepper.

---

Step 4: Assemble the Slaw

Add sliced fennel, chopped herbs, and vinaigrette to a large bowl.

---

Step 5: Toss & Rest

Toss gently until well coated. Let rest for 10–15 minutes. Garnish with fennel fronds if desired.

---

🥡 Leftovers & Storage Tips

• Store leftovers in an airtight container in the fridge for up to 2 days.
• Best enjoyed fresh, but still tasty the next day.
• If liquid collects, simply toss again before serving.

---

💬 Final Thoughts

This Fennel Slaw with Mint Vinaigrette is crisp, refreshing, and such a lovely addition to family meals—especially when you want something light but full of flavor. I hope it becomes a new favorite at your table! Give it a try, and don’t forget to leave a comment sharing how it turned out or any fun twists you made. I’m always happy to help if you have questions 🌟