Coconut Lime Fennel Slaw (vegan, gluten-free, grain-free)

Coconut-lime has to be one of my all-time favorite flavor combinations. The citrus combined with creaminess of the coconut just soothes my soul!! And I’m here trying it with some delicious spring fennel and very thinly sliced red onion.

If you’re new to fennel, it’s a vegetable that’s actually in the carrot family (who knew?) and is packed with fiber. It has a mild licorice or anise taste to it. When raw and fresh, it’s crunchy and perfect for salads, slaws, toppings and more. I’ve seen it paired nicely with citrus vinaigrettes and so I knew the lime would work well. And if the coconut didn’t work, I would have eaten it anyway. Because I would never let coconut anything go to waste. But luckily – it worked out wonderfully. Instead of using some kind of mayo or yogurt in the slaw, just some coconut water and coconut manna did the trick. The red onion comes in to give a little kick towards the end… for a light, pretty spring side dish!

Using a mandolin or slicer is best for this to get every piece as thin as you can. I’d recommend this simple one that I use… it has served me well!


serves 4

  • 1 bulb of fennel
  • 2 limes
  • 1/4 of a red onion
  • 1 tbsp shredded coconut
  • 1/4 cup coconut water (best from a refrigerated can, separated from cream)
  • 2 tbsp coconut oil (liquid)
  • 1 tsp coconut manna (butter)
  • sea salt to taste


  1. Chop fennel and using a slicer on a thin setting (I used 2nd to thinnest on mine), slice fennel pieces and place in a bowl.
  2. Chop a red onion into fourths and use 1 of the fourths (you don’t want too much or it will overwhelm the dish), slice on the thinnest setting and add to the fennel.
  3. In a food processor or blender, add the coconut, oil, manna, coconut water (I used the water at the bottom of a refrigerated full-fat can since it’s thicker, but you can also use regular coconut water, just use a bit less), and lime juice from limes and blend until you have a coconut sauce.
  4. Pour over the fennel and red onion, mixing as you go and let sit.
  5. To top: add lime zest, fennel herbs from the stems, more shredded coconut and sea salt to taste. Let sit for 10-15 minutes as flavors come together and serve! Keeps well in the fridge for a few days.


Hope you enjoy!
Would love to have your feedback below and remember to follow me on
Instagram, Bloglovin’, Twitter, Pinterest and Facebook for the latest and greatest.

Use #foodbymars to tag your FBM inspired creations! I’d love to see!



join newsletter
Add a comment...

Your email is never published or shared. Required fields are marked *

  • Josefine @ Sprouted FigApril 15, 2016 - 7:22 am

    I don’t think I’ve ever made anything with the combination fo coconut and lime but it sounds so delicious. And paired with fennel? Wow, sounds wonderful


  • […] De coco, lima y hinojo repollo – Este vegetariana, sin gluten y la receta ensalada sin grano es un delicioso opinión sobre la ensalada de col tradicional, que suele estar lleno de grasas, ingredientes lácteos ricos. La receta requiere de una bombilla de hinojo, limón, cebolla roja, coco rallado, agua de coco , aceite de coco, coco maná (mantequilla) y sal al gusto. […]ReplyCancel

hey thereI'm Alison

I believe your healing journey with real food can be a stress-free lifestyle, filled with joy and flavor.