This super simple Mediterranean Spring Slaw is a healthy and easy way to upgrade the flavor of any meal. It’s packed with fresh herbs, bright spring vegetables, and garlic. It pairs perfectly with seafood, chicken, salads, on top of roasted vegetables or quinoa, or on its own as a snack with some hummus. It’s also a great source of healthy monounsaturated fats, fiber, and phytonutrients. I absolutely love creating “toppers” and flavor punches like this. It’s a beautiful addition to every spring and summer menu.
This Mediterranean Spring Slaw is also paleo, gluten-free, dairy-free, Whole 30, and keto-friendly, for those that need it. I hope you love this, too!
Mediterranean Spring Slaw
The perfect tangy slaw to put on top of salads, proteins, and snacks. It's also full of nutritious fats and fiber.
Servings: 4
Ingredients
- 1 bulb fennel, sliced very thinly or shaved
- 4 radishes, sliced into thin rounds
- 1 English seedless cucumber, halved lengthwise and sliced
- 1/4 red onion, sliced into thin strips
- 1 cup pitted Mediterranean olives
- 1/2 cup fresh dill, chopped
- 2 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp fresh garlic, minced
- 1/4 tsp fresh pepper
- 1/2 tsp pink or kosher salt
Instructions
- Wash and prepare the vegetables. Place them all in a large salad bowl.
- Combine olive oil, red wine vinegar, garlic, pepper, and salt in a small bowl. Whisk to combine.
- Drizzle the dressing over the prepared vegetables. Top with the fresh dill. Enjoy!