Fennel and Orange Slaw with Za'atar
Crisp shaved fennel and cabbage meet juicy orange segments and sharp red onion in a bright orange-olive oil dressing, finished with earthy, tangy za'atar. It's fresh, crunchy and ready in 30 minutes.
- Prep
- 25 min
- Cook
- —
- Wait
- 25 min
- Total
- 50 min
- Makes
- About 6 cups (6 side servings)
Steps
Before you start
- Chill the fennel bulbs and cabbage if you can; cold vegetables shave crisper.
- Use a sharp mandoline or very sharp knife and the hand guard, as fennel and cabbage are slippery.
- Buy 3 navel oranges: 2 to cut into segments and 1 for juice and zest, plus a little extra juice from the segmented ones.
- Taste your za'atar first. Blends vary a lot in saltiness, so go easy on the added salt.
Soak the onion
- Place the thinly sliced red onion in a small bowl and cover with cold water.
- Let it sit for 10 minutes to mellow its sharpness, then drain well and pat dry with a clean towel.
+ Show details− Hide details
Ready when: Slices look slightly translucent and smell milder
Tip: Don't skip drying, or the dressing will be diluted.
Zest the orange
- Wash the oranges.
- Before cutting them, finely grate 1 teaspoon of zest from one orange into the small dressing bowl, avoiding the bitter white pith.
+ Show details− Hide details
Ready when: You have about 1 teaspoon of fluffy zest
Tip: Zest first; peeled oranges are almost impossible to grate.
Segment the oranges
- Cut off the top and bottom of each orange.
- Stand it on a board and slice away the peel and white pith in strips, following the curve of the fruit.
- Holding the orange over a bowl, cut between the membranes to release each segment.
- Squeeze the leftover membranes over the bowl to collect the juice.
- Cut large segments in half.
+ Show details− Hide details
Ready when: Segments are free of pith and membrane, and you have at least 3 tablespoons of juice
Tip: If you are short on juice, squeeze a bit from a third orange.
Make the dressing
- To the zest, add 3 tablespoons orange juice, the lemon juice, honey, salt and pepper.
- Whisk, then slowly whisk in the olive oil until the dressing looks glossy and slightly thickened.
- Stir in 1½ tablespoons of za'atar and let it sit while you shave the vegetables so the herbs soften.
+ Show details− Hide details
Ready when: Dressing is emulsified and looks cloudy-golden
Tip: Taste on a piece of fennel, not off a spoon, to judge seasoning.
Shave the fennel
- Trim the stalks from the fennel and save a few feathery fronds.
- Halve each bulb lengthwise, cut out the tough core, and shave the bulb crosswise on a mandoline (or with a very sharp knife) into paper-thin slices, about 1/16 inch (1.5 mm).
- Chop 2 tablespoons of fronds and set aside.
+ Show details− Hide details
Ready when: Slices are translucent and bend without snapping
Tip: Always use the hand guard on the mandoline.
Slice the cabbage
- Remove the outer leaves from the cabbage, quarter and core it, and slice very thinly, about ⅛ inch (3 mm).
- Measure 3 packed cups (210 g).
- Cut any long strands into shorter lengths for easy eating.
+ Show details− Hide details
Ready when: Thin ribbons that are light and fluffy
Toss the slaw
- In a large bowl, combine the fennel, cabbage and drained onion.
- Give the dressing a quick whisk and pour about three-quarters over the vegetables.
- Toss with your hands or tongs for 30 seconds until everything is evenly coated.
+ Show details− Hide details
Ready when: Vegetables glisten lightly with no pooled dressing
Tip: Add the last of the dressing after resting if the slaw seems dry.
Rest the slaw
- Let the dressed slaw stand at room temperature for 15 minutes.
- The salt will draw out a little liquid and slightly soften the fennel and cabbage while keeping crunch.
+ Show details− Hide details
Ready when: Fennel is tender-crisp, still bright and crunchy
Tip: Do not rest longer than 30 minutes or it turns watery.
Fold in oranges and serve
- Taste and add a pinch of salt if needed.
- Gently fold in the orange segments so they stay intact.
- Transfer to a serving platter, drizzle with any remaining dressing, and sprinkle with the chopped fennel fronds and ½ teaspoon of za'atar.
- Serve right away.
+ Show details− Hide details
Ready when: Slaw tastes bright, savory and lightly sweet, with whole orange segments visible
Tip: Adding the oranges last keeps them from breaking down and turning the slaw pink-cloudy.
Good to know
Tips
- Cut the fennel as thinly as possible; thick slices taste tough and overly anise-like.
- Dress the slaw no more than 15 to 30 minutes before serving to keep the crunch.
- Za'atar brands differ in salt and sumac levels, so taste before adding extra salt.
- Serve alongside grilled fish, lamb, roast chicken, or stuffed into warm pita with falafel.
Make ahead
"Shave the vegetables, soak the onion, and make the dressing up to 1 day ahead. Store each separately, covered, in the fridge. Segment oranges up to 1 day ahead and store with their juice. Toss everything together 15 minutes before serving."
Storage & reheating
"Best eaten within 2 hours of dressing. Leftovers keep covered in the fridge for up to 1 day; they will be softer but still tasty. Drain off excess liquid before serving. Not suitable for freezing."
Substitutions
- za'atar → 1 teaspoon dried thyme, 1 teaspoon toasted sesame seeds, and ½ teaspoon ground sumac. Approximates the herbal, nutty, tangy flavor of the blend.
- green cabbage → Thinly sliced radicchio or Savoy cabbage. Radicchio adds bitterness and color; use the same quantity.
- honey → Maple syrup or agave. Use the same amount for a vegan option.
- navel oranges → Blood oranges or mandarins. Blood oranges give a dramatic color; mandarins are sweeter, so reduce the honey if desired.