Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Fennel Slaw with Grapefruit, Cracked Pepper, and Pistachios

Scott Phillips

Servings: 4

Flaky sea salt, which you can feel on your tongue and crunch when you bite, and bits of bold black pepper add texture as well as exciting pops of flavor to this colorful slaw.


  • 3 Tbs. extra-virgin olive oil; more for drizzling
  • 1-1/2 Tbs. white wine vinegar
  • 2 large fennel bulbs with fronds (about 3 lb.), trimmed (reserve fronds), halved lengthwise, cored, and very thinly sliced
  • 1/3 cup shelled unsalted pistachios, lightly toasted and coarsely chopped
  • Flaky sea salt, such as Maldon
  • Coarsely cracked black pepper
  • 1 large pink grapefruit

Nutritional Information

  • Calories (kcal) : 250
  • Fat Calories (kcal): 140
  • Fat (g): 15
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 0
  • Sodium (mg): 420
  • Carbohydrates (g): 28
  • Fiber (g): 10
  • Protein (g): 6


  • In a large bowl, whisk the oil and vinegar. Add the fennel and half of the nuts. Finely chop the reserved fronds and add half of them to the bowl. Crumble 1/2 tsp. salt into the bowl and a generous pinch of cracked pepper, and toss to coat.
  • Slice off the ends of the grapefruit to expose the fruit. Stand the fruit on a cut end, and slice off the skin and pith, following the natural curve of the fruit from top to bottom. Cut on each side of each membrane to free the segments, then cut the segments in half and add them to the fennel. Toss gently and season to taste with salt. Serve immediately topped with the remaining fronds and nuts, a pinch of pepper, and a light drizzle of oil.


To coarsely crack peppercorns, press them with the bottom of a heavy skillet, rocking the skillet until the spice is crushed. Or use a mortar and pestle.


Rate or Review

Reviews (6 reviews)

  • localempa | 02/27/2014

    I loved this slaw! So refreshing during a relentlessly cold winter. I served this as a side dish to blackened catfish, but next I'd like to try it with a slow roasted citrus salmon dish for a vibrantly colored meal.

  • ndchef | 01/26/2014

    Excellent winter salad recipe! Love to have new ways to use fennel. I added the juice that came out of the grapefruit to the salad, which was a good addition.

  • Kokinneke | 01/20/2014

    Excelent. Use gooooood pistachios! Try to swap grapefruit for pomegranate seeds for a change.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial