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Lemony Fennel Slaw Over Quinoa


lemon-fennel-slaw-over-quinoa

EASY
VEGAN
OIL-FREE
REFINED SUGAR-FREE
ORGANIC
BUDGET-FRIENDLY
30 MINUTES OR LESS*

Here is plant power on a plate.  The ultimate summer salad go-to.  It's quick & easy to make - 'cause that's how most of us need to roll - packs well for the office or a picnic, and leftovers are good the next day.  When a dish is this loaded with veggies, it's loaded with fiber and micronutrients, and with the quinoa thrown in, protein is covered.  And more fiber, of course.  Plus it's pretty, has a delicious bright lemony flavor,  is enough to be a meal, and provides a satisfying crunch.  *And, if you have the quinoa and date syrup ready to go in your fridge (I try to keep a batch of each on hand most of the time), it's ready in about 10 minutes.  Yep, this dish has it all:  Lemony Fennel Slaw Over Quinoa.


Lemony Fennel Slaw with Purple Cabbage over Quinoa.

Lemony Fennel Slaw with Purple Cabbage over Quinoa.

Fennel

Not so sure you're crazy about fennel?  It's true that fennel has a distinct flavor similar to black licorice, and if you're like me (definitely not a fan of black licorice), you may not be drawn to fennel.  And to that I say:  Give this a try anyway.  Balanced with mint & cilantro, cabbage & lemon, the fennel provides a truly lovely addition.  I am now a fan (though I still don't like black licorice.  Not even a little bit).  And did you know it provides, among other benefits, calcium and iron?  A great way to get those nutrients in.


Fennel: A beautiful ingredient. Pink peony napkins from Beautiful Ingredient Handmade .

Fennel: A beautiful ingredient. Pink peony napkins from Beautiful Ingredient Handmade.

A wonderful thing about fennel, besides it's natural beauty, is that you can eat the whole thing.  The bulb is crisp and fulfilling, while the fronds work like an herb, providing a lovely soft texture and flavor. 


Purple slaw and fennel fronds.

Purple slaw and fennel fronds.

Quinoa

A superfood that's delicious and filling, it's hard to beat my grain of choice for this dish:  quinoa.  If you're curious about quinoa's benefits and background, check out this detailed article by Helen Nichols at Well-Being Secrets:  http://www.well-beingsecrets.com/health-benefits-of-quinoa/


Fennel fronds for the top, quinoa for the foundation.

Fennel fronds for the top, quinoa for the foundation.

While the slaw is served over quinoa for this dish, it also stands on its own nicely as a coleslaw, is wonderful simply on crackers or tortilla chips, and works really well in a wrap or on a sandwich.  You could also add avocado and be really happy with the addition.  A big winner for your next potluck!


Topped with cilantro, mint, and fennel fronds.

Topped with cilantro, mint, and fennel fronds.


Beautiful, powerful, nutrient-packed, plant-based food.

Beautiful, powerful, nutrient-packed, plant-based food.


Because we're dealing with sturdy vegetables here, this salad holds up well on the go.

Because we're dealing with sturdy vegetables here, this salad holds up well on the go.


lemon-fennel-slaw-quinoa-floral

Lemony Fennel Slaw Over Quinoa

EASY
VEGAN
OIL-FREE
REFINED SUGAR-FREE                                            Click to Print
ORGANIC
BUDGET-FRIENDLY
30 MINUTES OR LESS* 

*with quinoa and date syrup on-hand

SERVES:  4 mains or 8 sides

Pre-soak/Cook Time for dates:  at least 2 hours  quinoa:  about 15 minutes
Prep Time:  about 10 minutes


Crunchy cabbage and fennel, herbs, quinoa, and lemon dressing come together in harmony.

Crunchy cabbage and fennel, herbs, quinoa, and lemon dressing come together in harmony.


date-syrup

*Date syrup:  
Soak 6 dates in 1 cup water for at least 2 hours.  Blend until smooth.  I like to always have some on hand in the fridge, making dishes like this very quick & easy.  

INGREDIENTS

Zest of about 3 lemons

½ cup lemon juice (about 3 lemons, depending on lemon)

5 ½ tablespoons date syrup*

½ cabbage, thinly sliced. Pictured with purple cabbage.

1 fennel, bulb thinly sliced, fronds chopped

½ cup cilantro, chopped

6 mint leaves, minced

4 cups prepared quinoa**

Delicious additions: avocado, toasted seeds or nuts


 


Lemon Fennel Coleslaw Over Quinoa

Lemon Fennel Coleslaw Over Quinoa

**Quinoa:  Cook according to package instructions.  Generally, 1 cup dry quinoa to 2 cups water or broth brought to a boil, then simmer about 15 minutes.  I also use quinoa often, and usually keep a batch ready in the fridge.

METHOD

1. DRESSING: Combine the lemon juice and date syrup in a jar and set aside.

2. SLAW: In a large bowl, combine the thinly sliced cabbage and fennel bulb.

3. DRESS THE SLAW: Pour the dressing over the slaw, stirring & tossing well to combine. Let it sit for at least 10 minutes to allow it to marinade.

4. PLATE: As a main dish, on each plate (or bowl), place one cup of quinoa. Spoon the slaw over the quinoa. Top with fennel fronds, cilantro, and mint. Use half the amount as a side dish.

5. ENJOY.

I use organic ingredients whenever possible for more nutrients, flavor, fewer toxins, and to support organic farmers.  It’s what I want in the world, so I vote with my dollar.  Experiment:  If money that would normally be spent on processed foods went to the best organic, fresh, real food ingredients available, notice if your body prefers the change.  Real food can be quick, easy, and even fun to make, like this recipe.


Pink Peony Napkins, from Beautiful Ingredient Handmade .

Pink Peony Napkins, from Beautiful Ingredient Handmade.

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Reader Interactions

Comments

  1. choclette8@gmail.com

    This looks so beautiful, What fabulous pictures and matching napkins too. Love all the ingredients here and a touch of fennel is usually a bonus I find. Is there a reason you've omitted oil?

    • sageandkaidesign@gmail.com

      Thanks so much, Choclette. Yes, I am taking a whole food approach. I feel I'm getting plenty of fat throughout the day with things like avocado, seeds, and nuts. I try to use oil sparingly.

  2. choclette8@gmail.com

    This looks so beautiful, What fabulous pictures and matching napkins too. Love all the ingredients here and a touch of fennel is usually a bonus I find. Is there a reason you've omitted oil?

    • sageandkaidesign@gmail.com

      Thanks so much, Choclette. Yes, I am taking a whole food approach. I feel I'm getting plenty of fat throughout the day with things like avocado, seeds, and nuts. I try to use oil sparingly.

  3. Choclette

    This looks so beautiful, What fabulous pictures and matching napkins too. Love all the ingredients here and a touch of fennel is usually a bonus I find. Is there a reason you've omitted oil?

    • Kari

      Thanks so much, Choclette. Yes, I am taking a whole food approach. I feel I'm getting plenty of fat throughout the day with things like avocado, seeds, and nuts. I try to use oil sparingly.

  4. veggieinspiredjourney@gmail.com

    I love easy fresh salads like this in the summertime. It's beautiful! I am not a fan of licorice either so I always stay away from fennel even though I think it sounds really refreshing. You've convinced me to give it a shot. Next time I'm at the store I'm going to pick some up! 🙂

    • sageandkaidesign@gmail.com

      Yay, Jenn! Hope you like it. Keeping the pieces really thin and garnishing with just a bit of fronds might be the best way to start when you're unsure about fennel. Good luck!

  5. veggieinspiredjourney@gmail.com

    I love easy fresh salads like this in the summertime. It's beautiful! I am not a fan of licorice either so I always stay away from fennel even though I think it sounds really refreshing. You've convinced me to give it a shot. Next time I'm at the store I'm going to pick some up! 🙂

    • sageandkaidesign@gmail.com

      Yay, Jenn! Hope you like it. Keeping the pieces really thin and garnishing with just a bit of fronds might be the best way to start when you're unsure about fennel. Good luck!

  6. Jenn

    I love easy fresh salads like this in the summertime. It's beautiful! I am not a fan of licorice either so I always stay away from fennel even though I think it sounds really refreshing. You've convinced me to give it a shot. Next time I'm at the store I'm going to pick some up! 🙂

    • Kari

      Yay, Jenn! Hope you like it. Keeping the pieces really thin and garnishing with just a bit of fronds might be the best way to start when you're unsure about fennel. Good luck!

  7. Jac -Tinned Tomatoes

    That looks glorious, so bright, healthy and tasty. Stumbled, pinned and yummed for later.

    • Kari

      Thanks so much for sharing, Jac-Tinned Tomatoes!