Fennel Salad with Red Onion, Parsley, and Lemon

Fennel Salad with Red Onion, Parsley, and Lemon
Fennel Salad

Dan Myers

Fennel Salad

This simple salad is a great change of pace from a traditional greens salad, and it pairs wonderfully with chicken or fish. The shaved fennel and onions give it crunch, and it's livened up by a bright lemon vinaigrette. It can also double as a slaw; try it atop a pulled pork sandwich. 


For the dressing

Combine all of the ingredients in a small mixing bowl and whisk until blended.

For the salad

With a mandoline set on the thinnest setting, slice the fennel and onion into a large bowl. Add the parsley and fennel fronds, and mix until well combined. Add the dressing, and mix until combined. 


Note: Feel free to experiment with other additions, like cured olives or Mandarin oranges. If sherry vinegar is unavailable, red-wine vinegar will also work. 


Calories per serving:

141 calories

Dietary restrictions:

Low Sodium Vegan, Vegetarian, Paleo, Specific Carbs, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Sugar Added, Kosher

Daily value:



  • Fat 10g 16%
  • Carbs 12g 4%
  • Saturated 2g 8%
  • Fiber 4g 18%
  • Sugars 6g
  • Monounsaturated 7g
  • Polyunsaturated 1g
  • Protein 2g 4%
  • Sodium 67mg 3%
  • Calcium 73mg 7%
  • Magnesium 26mg 7%
  • Potassium 573mg 16%
  • Iron 1mg 7%
  • Zinc 0mg 2%
  • Phosphorus 70mg 10%
  • Vitamin A 75µg 8%
  • Vitamin C 26mg 44%
  • Thiamin (B1) 0mg 2%
  • Riboflavin (B2) 0mg 3%
  • Niacin (B3) 1mg 4%
  • Vitamin B6 0mg 4%
  • Folic Acid (B9) 44µg 11%
  • Vitamin E 2mg 11%
  • Vitamin K 146µg 182%
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