Moroccan Fennel Slaw with Orange and Green Olives
A bright, herbaceous slaw with shaved fennel, sweet orange segments, and briny green olives finished with a warm spice dressing. This Moroccan-inspired side dish balances crisp anise-flavored fennel with citrus acidity and the savory punch of castelvetrano or other mild green olives. The slaw stays fresh and crunchy for hours, making it ideal for grain bowls, alongside grilled fish, or as part of a mezze platter.
- Prep
- 15 min
- Cook
- —
- Wait
- 5 min
- Total
- 20 min
- Makes
- 4 servings (about 4 cups)
Steps
Before you start
- Have all vegetables at room temperature for best flavor
- Use a mandoline or very sharp knife for thin, even fennel slices
- Zest the orange before cutting into segments
Prepare the dressing
- In a small bowl, combine the red wine vinegar, ground cumin, ground coriander, orange zest, and a pinch of salt.
- Let this sit for 1 minute to allow the spices to bloom and the zest to release its oils.
- Whisk in the extra-virgin olive oil until the dressing is smooth and well combined.
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Ready when: Dressing is smooth and emulsified
Tip: Blooming the spices in the vinegar intensifies their flavor without raw-spice harshness.
Slice the fennel
- Trim the fennel bulbs by removing the stalks and fronds (save fronds for garnish if desired).
- Cut each bulb in half lengthwise, then use a mandoline slicer or very sharp knife to slice them as thinly as possible, about 1/8 inch thick.
- You should have about 5 cups of sliced fennel.
- Place the fennel in a large mixing bowl.
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Ready when: Fennel is sliced to thin, uniform thickness
Tip: A mandoline gives more consistent, delicate slices than a knife, which keeps the fennel crisp and prevents bruising.
Segment the oranges
- Cut the top and bottom off each orange.
- Working over the large bowl with the fennel, use a sharp knife to cut between the white pith and the flesh, following the curve of the fruit, to release the orange segments.
- Let the segments fall into the bowl.
- Once you've removed all segments, squeeze any remaining juice from the pith into the bowl to capture extra citrus juice.
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Ready when: All orange segments are removed and juice is captured
Tip: Segmenting over the bowl catches the juices, which will help season the fennel and prevent it from oxidizing.
Add the olives and herbs
- Add the halved green olives, fresh cilantro, and mint (if using) to the bowl with the fennel and oranges.
- Season with a few grinds of black pepper and the optional cayenne for a subtle heat.
- Toss everything gently to combine, using your hands or two spoons so you don't break the orange segments.
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Ready when: All ingredients are evenly distributed
Tip: Handle the orange segments gently to keep them whole and beautiful in the finished slaw.
Dress and rest
- Pour the spiced dressing over the slaw.
- Toss gently but thoroughly, making sure every component is coated with dressing.
- Let the slaw rest at room temperature for 5 minutes before serving.
- This allows the fennel to soften slightly and all the flavors to meld.
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Ready when: All ingredients are evenly coated and dressing is absorbed
Tip: Do not chill this slaw; cold dulls the spice and citrus notes. It's best served at room temperature or slightly cool.
Good to know
Tips
- For the crispest fennel, slice it no more than 30 minutes before dressing. Fennel can discolor when cut; the citrus juice in the oranges and dressing will help prevent browning.
- If you can't find mild green olives, soak brined ones in cold water for 10 minutes to reduce excessive saltiness, then taste before adding more to the slaw.
- This slaw pairs beautifully with grilled white fish, roasted chicken, or as a bright accent alongside rich grain bowls.
- For extra color and a slight anise note, reserve some fennel fronds from the trimmed stalks and scatter them over the finished slaw just before serving.
Make ahead
Slice the fennel and segment the oranges up to 4 hours ahead; store separately in the refrigerator to prevent the fennel from discoloring. Assemble and dress the slaw no more than 30 minutes before serving to keep the fennel crisp.
Storage & reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The fennel will soften over time, but the slaw remains flavorful. The dressing may separate; give it a quick stir before serving. Do not freeze.
Substitutions
- green olives (castelvetrano or similar mild variety) → Castelvetrano, Cerignola, or other mild green olives. Avoid heavily brined or very salty varieties, which can overwhelm the delicate fennel and citrus.
- fresh mint leaves → Fresh parsley or additional cilantro. Mint adds a fresh coolness, but parsley provides an earthy note that works equally well in the Moroccan flavor profile.
- red wine vinegar → Sherry vinegar or white wine vinegar. Sherry vinegar adds warmth; white wine vinegar is more delicate. Adjust to taste as these vary in acidity.
- ground cumin → Ground caraway or a pinch of ground fennel seed. These warm spices complement the anise notes in fennel itself. Use sparingly so as not to overpower the delicate flavor.
