Fennel has a distinct taste and is very refreshing in a light slaw. This is very different from the cabbage coleslaw that you are used to eating. This slaw has thinly julienned fennel bulb as the star of the slaw with thinly sliced mangoes and cucumbers. You can add any other vegetable to this slaw, but nothing that would overpower the fennel itself. A small amount of radish or turnip slices will add a sharpness to the slaw. This slaw is great by itself or as a side for a burger or a seafood dish.
I like to pair this slaw with my roasted mango dressing.
Any fruit that is used in the slaw should be on the firmer side so it doesn’t wilt and become soggy. If you are not a cilantro lover like me, parsley or mint work just as well. Thinly sliced shallots or pickled red onions are a great addition to this slaw. Pears too pair well with this slaw.
| 1 | bulb julienned fennel |
| 2 | ataulfo mangoes thinly sliced |
| 1/2 | english cucumber julienned |
| 1/2 | cup roasted cashews chopped |
| 1/2 | tsp salt |
| 1 | tablespoon olive oil |
| 1/2 | cup chopped herbs (cilantro) |
| 1/2 - 3 | teaspoons finely chopped chilies |
- Mix all the ingredients for the salad in a large bowl very well.
- Season with salt.
- Add roasted mango dressing and toss it gently.
- Top with nuts of choice and fresh cilantro and / or mint.
- Place the salad in the refrigerator for 10-15 minutes before serving.
Roasted Mango dressing
This mango dressing has the flavors of a very popular raw mango drink made with boiled raw mangoes, sugar and roasted cumin. The dressing uses ripe mangoes and hence no sweetener is necessary.
| 2 | ataulfo mangoes |
| 2 | tablespoon roasted cumin seeds |
| 1/4 | teaspoon salt |
| 1-2 | green chilies |
| 1 | tablespoon olive oil |
| 1/2 | cup chopped herbs (cilantro) |
- Roast the mangoes on a open flame or hot grill until the skin is completely charred. Cool in a bowl.
- Roast the cumin seeds until well toasted. (careful not to burn the seeds).
- Peel and chop the mangoes and add to a blender along with all other ingredients for dressing and blend until smooth.
- If the dressing appears too thick, you can add more water.
The dressing can be used as a dip for crackers or a crudité platter. It offers a sweet and tangy alternative on a cheese platter as well.
Other options for slaw
| Vegetables | Other vegetables * | Chiles | Other additions - optional | Nuts/Crunch | Herbs |
| Fennel | Turnips | Small green chilies | 1/4 cup shallots | Cashews | Cilantro |
| Baby zucchini | Radishes | Jalapenos | 1/4 cup scallions | Peanuts | Mint |
| Cucumber | Carrots | Shishito peppers | 1/4 cup leeks | Pistachios | Parsley |
| Pears | Beets | Bird chilies | 1/4 cup green onions | Sunflower seeds | Basil |
* Use only 1/2 cup of the sharper vegetables
- Vary the combination of the vegetables based on your preferences.
- I often add a dash of flavored olive oil (usually herbed olive oil) on the top.
- The type and quantity of chilies used should be based on your personal tolerance for heat.