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–+ servings
Apple Fennel Slaw 1

Apple Fennel Slaw

This refreshing Apple Fennel Slaw offers a bright, crunchy alternative that celebrates the natural sweetness of apples while balancing it with the subtle anise flavor of fresh fennel. Perfect for those searching for a simple yet impressive way to use apples, this slaw comes together in minutes and delivers complex flavors that will elevate any meal.
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Prep Time 15 minutes
Cook Time 0 minutes
Resting Time 30 minutes
Total Time 45 minutes
Course Salad, Side Dish
Cuisine American
Servings 4 servings
Calories 120 kcal

Equipment

  • Mandoline (optional)
  • Large Mixing Bowl
  • Small Bowl for Dressing

Ingredients
  

For the slaw

  • 2 large crisp apples Honeycrisp, Pink Lady, or Granny Smith, julienned
  • 1 medium fennel bulb thinly sliced (reserve fronds for garnish)
  • 1 small red onion thinly sliced
  • 2 tablespoons fresh dill chopped
  • 1/4 cup toasted walnuts roughly chopped (substitute pecans or almonds if preferred)

For the citrus dressing

  • 3 tablespoons fresh lemon juice
  • 1 tablespoon orange juice for added sweetness
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup omit for less sweetness
  • salt and freshly cracked black pepper to taste

Instructions
 

  • Wash and core the apples. Leave the skin on for best texture. Cut the apples into thin matchsticks (julienne) or use a mandoline for consistent thickness. Immediately toss with 1 tablespoon of lemon juice to prevent browning.
  • Remove the tough outer layer of the fennel bulb and slice off the stalks, reserving the feathery fronds for garnish. Cut the bulb in half lengthwise and remove the core. Slice the fennel as thinly as possible.
  • Slice the red onion into thin half-moons. For milder flavor, soak the slices in ice water for 10 minutes before draining and patting dry.
  • In a small bowl, whisk together lemon juice, orange juice, olive oil, Dijon mustard, and honey until emulsified. Season with salt and freshly ground black pepper to taste.
  • In a large bowl, gently toss the apples, fennel, red onion, and dill with the dressing. For the best flavor development, allow the slaw to rest in the refrigerator for at least 30 minutes before serving.
  • Just before serving, fold in the toasted walnuts and garnish with the reserved fennel fronds.

Notes

For a lower-carb version, increase the ratio of fennel to apple and add julienned jicama for crunch.
To make this dish vegan, simply substitute the honey with maple syrup or omit the sweetener altogether.
For added protein, toss in a handful of shelled hemp seeds or edamame.
This slaw is at its crispest within the first 24 hours but will keep in the refrigerator for up to 2 days.

Nutrition

Calories: 120kcalCarbohydrates: 14gProtein: 2gFat: 7gFiber: 4g
Keyword Apple Slaw, Fennel Slaw, Apple Fennel Salad, Fresh Slaw, No-Cook Side Dish
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