Tangy Orange Fennel Slaw Recipe For Breast Cancer

Tangy Orange Fennel Slaw For Breast Cancer

By Bob Ross, Breast Cancer Yoga Family Member

Bob (my husband) did it again. A new dish for us to experiment with. Off he went to Whole Foods to get all the fresh organic ingredients to create this Tangy Orange Fennel Slaw.

Sweetly aromatic, fresh fennel has long been featured in European and Mediterranean cooking, where it’s equally popular to serve bulbs or fronds, raw or cooked. It has a subtle, licorice-like flavor and crunchy texture which makes it the perfect ingredient for a simple slaw. One great reason to love fennel as an anti-cancer food is that it’s an excellent source of vitamin C, and fiber. It is also contains folic acid and phosphorous, iron, calcium, magnesium, molybdenum, and manganese. Fennel is usually recognized and eaten for its medicinal benefits. Known by Herbalists as an intestinal antispasmodic which relieves intestinal spasms or cramps.

The vitamin C from the plant has antibacterial properties which is useful to the immune system. Fiber from fennel helps lower the cholesterol level, and may prevent intestinal cancer because it eliminates toxins and cancerous substances from the intestines. Last but not least Fennel is rich in potasium – an essential mineral which helps decrease the high blood pressure that can cause a heart attack. Now let’s add in the benefits or oranges, citrus, garlic, cumin and ginger. This salad is so fresh and crispy that it makes you feel light.

Ingredients: Use organic ingredients where you can.

2 fennel bulbs (about 1 1/2 lbs)
3 large seedless oranges

Tangy Orange Dressing:

2 tsp chopped or grated orange zest
1/2 cup freshly squeezed orange juice
2 Tbsp minced fresh ginger
1 Tbsp extra-virgin olive oil
1 Tbsp Japanese rice vinegar
1 Tbsp chopped garlic
1 1/2 tsp sugar
1 tsp ground cumin
1 tsp ground coriander
1 tsp pink salt
1/4 tsp freshly ground black pepper

option: sun flower seeds and avocado slices. Yummy!


  1. Combine all dressing ingredients in a large bowl.
  2. Trim the end  of the fennel bulbs and cut away the stalks, and save the fronds. Cut fennel bulbs in half and remove cores; slice the bulbs (very) thin. Coarsely chop fennel fronds (leaves) and set aside.
  3. Grate the zest and squeeze the juice of 1 orange; set aside. Peel remaining 2 oranges and cut away white pulp  (pith). Separate orange sections and cut each section crosswise in small pieces. Mix sliced fennel, orange sections with fennel fronds in a serving bowl.
  4. Taste the tangy orange dressing and adjust seasonings if necessary.
  5. Pour dressing over fennel and orange sections, and toss lightly to coat.
  6. Cover and let sit, or refrigerate to chill slightly before serving. Add sun flower seeds for a nice crunch and avocado for texture.

Diana RossAbout Diana Ross:  E-RYT 500 restorative yoga teacher, survivor that cares and founder of Breast Cancer Yoga. Diana is making a difference with Breast Cancer Yoga therapeutic products designed to support you emotionally and physically during breast cancer . We want to give you the attention and personal service you need so please email us at info@breastcanceryoga.com if you have questions.

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  1. This sounds delicious, my organic buying club recently had fennel – it is marvelous. BUT I would suggest a sugar substitute – at least something like raw organic honey, or stevia – there are others too.


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