Salad: United States – Citrus-Fennel Crunch Salad with Pickled Okra and Toasted Pecans
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 4
Approximate Time
Prep
15 min
Cook
0 min
Additional
10 min
Total
25 min
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
1 medium fennel bulb, core removed and thinly shaved (about 2 cups (130 g)) 2 cups (480 ml) thinly shredded green cabbage (about 5 oz (140 g)) 1 cup (240 ml) thinly sliced Persian or English cucumber (about 4 1/4 oz (120 g)) 1 / 4 small red onion, very thinly sliced (about 1 oz (30 g)) 1 large navel orange, segmented and chopped (about 1 cup (160 g)) 1 / 2 cup (120 ml) pickled okra, sliced into rounds (about 2 1/8 oz (60 g)) 1 / 3 cup (80 ml) pecan halves, toasted and roughly chopped (about 1 1/4 oz (35 g)) 1 / 4 cup (60 ml) chopped fresh flat-leaf parsley (about 0.53 oz (15 g)) 3 tbsp (45 ml) fresh orange juice (3 tbsp (45 ml)) 2 tbsp (30 ml) fresh lemon juice (2 tbsp (30 ml)) 1 tbsp (15 ml) apple cider vinegar (1 tbsp (15 ml)) 1 tsp (5 ml) Dijon mustard (1 tsp (5 ml)) 1 to 2 tsp (5 to 10 ml) honey, to taste (1 to 2 tsp (5 to 10 ml)) 1 / 4 tsp (1.25 ml) Cajun seasoning (optional) 1 / 2 tsp (2.5 ml) kosher salt, plus more to taste Freshly ground black pepper, to taste 3 tbsp (45 ml) extra-virgin olive oil (3 tbsp (45 ml))
Show original ingredient measurements
1 medium fennel bulb, core removed and thinly shaved (about 2 cups / 130 g) 2 cups thinly shredded green cabbage (about 140 g) 1 cup thinly sliced Persian or English cucumber (about 120 g) 1 / 4 small red onion, very thinly sliced (about 1 oz / 30 g) 1 large navel orange, segmented and chopped (about 1 cup / 160 g) 1 / 2 cup pickled okra, sliced into rounds (about 60 g) 1 / 3 cup pecan halves, toasted and roughly chopped (about 35 g) 1 / 4 cup chopped fresh flat-leaf parsley (about 15 g) 3 tbsp fresh orange juice (45 ml) 2 tbsp fresh lemon juice (30 ml) 1 tbsp apple cider vinegar (15 ml) 1 tsp Dijon mustard (5 ml) 1 to 2 tsp honey, to taste (5 to 10 ml) 1 / 4 tsp Cajun seasoning (optional) 1 / 2 tsp kosher salt, plus more to taste Freshly ground black pepper, to taste 3 tbsp extra-virgin olive oil (45 ml)
Instructions
Toast the pecans in a dry skillet over medium heat until fragrant, 3 to 4 minutes; transfer to a plate to cool, then chop. Combine the shaved fennel, shredded cabbage, cucumber, red onion, and parsley in a large bowl. In a small bowl, whisk together the orange juice, lemon juice, apple cider vinegar, Dijon mustard, honey, Cajun seasoning (if using), salt, and black pepper. Slowly whisk in the olive oil until emulsified. Pour the dressing over the salad base and toss to coat. Gently fold in the orange segments and sliced pickled okra. Scatter the toasted pecans over the top just before serving. Taste and adjust seasoning; chill 10 minutes if time allows, then serve alongside the Cajun stuffed bell peppers.
Estimated Nutritional Information*
Per serving | Servings: 4
Calories: 157 kcal
Carbohydrates: 16.4 g
Protein: 1.9 g
Fat: 10.4 g
Fiber: 3.7 g
Sodium: 301 mg
Potassium: 380 mg
Calcium: 70 mg
Iron: 0.95 mg
Vitamin C: 58.2 mg
Generated: 2026-11-05T19:33:48+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Fiber, Sodium, Potassium, Calcium, Iron and Vitamin C are known subtotals. Missing contributions are unknown, not zero.