Most of the time when you come across an Asian inspired salad, it’s a lot of the same.
Greens. Oranges. Sesame dressing.
Greens. Oranges. Sesame dressing.
Greens. Oranges. Sesame dressing.
Today I thought I would try my hand at something a little bit different with a nod to one of my all time favorite salads; my Citrus Fennel Salad! Fennel is a very underrated vegetable that even I don’t use as much as I would like to. And even though new things can be scary, I promise, this salad will have you happy you tried this fun Asian twist.
If you’ve never tried fennel before, let me just tell you that it’s really good stuff. Shaved or sliced thinly, it’s a perfect way to make a crisp and delicious salad. I make use of the bulb AND the fronds for some difference in texture. I also tossed in some kale to make this a very heart and green packed salad.
The dressing is super simple and made will plenty of big bold flavors like sesame oil and rice wine vinegar along with ginger and garlic. The end result is a perfectly light and tasty salad dressing that the fennel and kale are more than happy to soak up and enjoy.
I served my salad with some Asian Marinated Eggs, hemp hearts, and quick pickled red onions to round it all out!
These salads could be prepared ahead of time and kept as a meal prep so long as you keep the dressing separate from the salad mixture until you’re ready to enjoy. The recipe is super easy to double or even triple!
TheSkinnyFork.com A delicious and nutritious Asian style salad that's full of flavor and low on guilt! Vegetarian, gluten free and paleo friendly. Prep Time: 10 Minutes • Cook Time: 0 Hours
Servings: 2 • Serving Size: 1 Prepared Salad • Calories: 190 • Fat: 8 g • Saturated Fat: 1 g • Carb: 29 g • Fiber: 6 g • Protein: 4 g • Sugar: 19 g • Sodium: 80 mg
Salad:
• 1 Fennel Bulb, Halved & Sliced Thinly
• 4 Kale Leaves, Stemmed & Chopped
• 1 Mandarin Orange
• 1 Green Onion, Chopped
Sesame Dressing:
• 1/3 C. Rice Wine Vinegar
• 1 Tbsp. Sesame Oil
• 1 Tbsp. Honey
• 1" Fresh Ginger Root
• 1 Tsp. Minced Garlic
• Salt & Pepper to Taste
Directions:
Mix the sliced fennel,4 chopped kale leaves, mandarin orange segments and 1 green onion into a medium bowl together.
Blend together the 1/3 C. rice wine vinegar, 1 Tbsp. sesame oil, 1 Tbsp. honey, 1” ginger, 1 Tsp. garlic and salt & pepper to taste until well combined.
Toss the dressing in with the salad blend until everything is coated evenly.
Divide among plates or bowls and enjoy!
Step-by-Step Photos:
Nutritional Claims: High Fiber • Low Sodium • Vegetarian • Pescatarian • Paleo • Dairy Free • Gluten Free • Wheat Free • Egg Free • Milk Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher
