Fennel and Mango Slaw

Why I Love This Recipe

I love how this slaw manages to be both refreshing and unique. The combination of crunchy fennel and sweet mango is unexpected but works so well. It’s lighter than a creamy coleslaw, which makes it perfect for summer cookouts, but I also enjoy it in the colder months to brighten up heavier meals. Plus, it only takes a few minutes to put together.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 medium fennel bulb, thinly sliced (fronds reserved for garnish)

• 1 large ripe mango, peeled and julienned

• 1 small red onion, thinly sliced

• 1 small red chili or jalapeño, finely sliced (optional, for heat)

• 2 tablespoons olive oil

• 1 tablespoon lime juice (or lemon juice)

• 1 teaspoon honey or maple syrup

• Salt and pepper to taste

Directions

1. I start by trimming the fennel bulb, reserving some fronds for garnish, and slicing it as thinly as possible using a sharp knife or mandoline.

2. I peel and julienne the mango into thin strips.

3. In a large bowl, I combine the fennel, mango, red onion, and chili if I’m using it.

4. In a small bowl, I whisk together olive oil, lime juice, honey, salt, and pepper until smooth.

5. I pour the dressing over the slaw and toss gently until everything is well coated.

6. I garnish with fennel fronds before serving.

Servings and Timing

This recipe makes about 4 servings. It takes just 15 minutes to prepare, so it’s a quick and easy side dish for any meal.

Variations

Sometimes I add shredded cabbage or carrots to bulk it up for a more traditional slaw feel. If I want it creamier, I stir in a spoonful of Greek yogurt or mayonnaise into the dressing. For a more tropical twist, I add pineapple or papaya alongside the mango. I’ve also tossed in fresh herbs like cilantro or mint for extra brightness.

Storage/Reheating

I keep the slaw in an airtight container in the fridge for up to 2 days. Since fennel stays crisp, it holds up well, though the mango softens a bit with time. I toss it again before serving to redistribute the dressing.

FAQs

Do I need to cook the fennel first?

No, fennel is delicious raw and adds a fresh crunch to the slaw.

What type of mango works best?

I prefer ripe but firm mangoes so they’re sweet but still hold their shape in the slaw.

Can I make this ahead of time?

Yes, I usually prepare it a few hours in advance. Just keep it chilled and toss again before serving.

Is there a substitute for fennel?

If I don’t have fennel, I sometimes use thinly sliced celery or cabbage, though the flavor won’t be quite the same.

How spicy is it with chili?

It depends on the chili. I like adding just a small amount for a gentle kick, but I leave it out if I want the slaw to stay mild.

Conclusion

Fennel and mango slaw is one of those dishes that feels both refreshing and special every time I make it. I love its balance of crunchy, sweet, and tangy flavors, and how easily it pairs with so many meals. Whether I’m serving it at a summer barbecue or alongside a simple weeknight dinner, it always brings a fresh and vibrant touch to the table.