Shaved fennel, tart apple, and crisp cabbage tossed in a creamy apple cider dressing, ready in about 15 minutes with no cooking at all. It’s the cool, crunchy side slaw that cuts right through a rich pork roast or a plate of pulled pork!
More Crisp Side Salads and Slaws:
Before You Get Started
Most fennel and apple salads use a light vinaigrette. This one goes creamy instead, which means the side dish acts more like a coleslaw than a traditional salad. Three things make the difference:
- Slice the fennel paper thin. A mandoline gives you even, almost translucent shavings. Thick slices stay stringy and taste much more strongly of licorice.
- Use tart, crisp apples. Granny Smith holds its texture and balances the creamy dressing. Honey Crisp and Pink Lady work well too.
- Cut the apple into thin matchsticks. No need to peel the fruit first. The matchsticks hold up better than grated apple, release less liquid into the salad, and add great texture to the dish.
How to Make Fennel and Apple Salad
I first came across a version of this in a Colonial Williamsburg holiday cookbook, and it’s been our cold-weather answer to coleslaw ever since. Fennel is at its best from late fall through early spring, right when apples and cabbage are too.
We love it alongside 4-ingredient pork loin roast and cheese grits for a classic Virginia Sunday supper!
Step 1: Shave the Fennel
Slice the stalks and feathery fronds off the bulb. Set aside a few of the nicest fronds for garnish and save the stalks for soup or stock.
Cut the bulb in half from top to bottom, then slice it crosswise as thin as you can manage.
A mandoline makes quick work of this and gives you shavings thin enough to see through. A sharp knife works too, it just takes a little more patience. This is the step that decides how the salad tastes: thin slices go tender and mild, while thick ones stay tough and bring a lot more licorice flavor with them.
Step 2: Combine the Salad Ingredients
Place the fennel in a large bowl with the cabbage, apple, and green onion. You should have three distinct textures going: sweet crunchy apple, crisp cabbage, and the delicate fennel.
⇢ Use a bag of coleslaw mix if you’re short on time. It swaps in for the shredded cabbage with no other changes, and it’s what I reach for on a busy night.
Step 3: Whisk the Dressing
In a small bowl, whisk together the mayonnaise, sour cream, vinegar, apple cider, Dijon, honey, salt, and pepper until it’s smooth and pourable.
Full-fat mayonnaise and sour cream give you a dressing that coats the vegetables instead of sliding off them. I like Duke’s for this. Light versions turn thin and watery once they hit the moisture coming out of the cabbage.
Step 4: Dress and Serve
Pour the dressing over the salad and stir to combine. Taste and season with additional salt and pepper, if desired.
Serve it right away for maximum crunch, or cover and chill it until you’re ready. Scatter the chopped reserved fronds over the top just before it goes to the table.
⇢ Add thinly sliced radish for color and bite. A few rounds tucked in add a peppery kick and a nice bit of pink against all that pale green.
What to Serve It With
This one was made for rich, slow-cooked meat. The cider in the dressing picks up beautifully on my Apple Cider Braised Pork Shoulder, and a cool scoop of it alongside a hot plate of pork is about as good as a fall dinner gets. A pan of Honey Cornbread rounds the whole thing out!
It’s just as good with:
- Mississippi Pork Roast
- Slow Cooker Pulled Pork
- Roast Chicken and Vegetables
- Roasted Pork Tenderloin with Mustard Sauce
It also earns a spot on a holiday table, since it needs no oven space and can be made a few hours ahead. That’s worth a lot on a day when every rack is full!
Storage
Store: Leftovers keep in an airtight container in the refrigerator for 3 to 4 days. The vegetables soften and release liquid as they sit, so drain off the extra dressing before serving the leftovers.
Make ahead: This salad is best the same day it’s made. If you want a head start, prepare it within 4 to 6 hours of serving and keep it covered in the fridge. You can also shave the fennel and cabbage a day ahead and store them separately, then cut the apple and toss everything together just before the meal.
Freeze: Skip it. The dressing separates and the vegetables turn limp and watery once thawed.
Frequently Asked Questions
Why is my fennel salad watery?
Apple and shredded cabbage both release liquid on their own, so the dressing has more moisture to compete with than you’d expect. Just like with a traditional coleslaw, pour off any excess before serving.
What can I use instead of apple cider?
Apple juice is the easiest swap, but it’s noticeably sweeter than cider. For a different flavor profile, freshly squeezed orange juice brightens up the dressing and adds some great winter citrus to the dish. Buttermilk is tangier, but it also works!
Can I use Greek yogurt instead of the mayonnaise and sour cream?
Yes, full-fat Greek yogurt works as a one-for-one swap for both. It’s tangier and a little thinner, so hold back about half the cider vinegar and taste before you add the rest. The salad comes out sharper and lighter, which some people prefer. Low-fat and nonfat yogurt turn watery once the cabbage starts releasing liquid, so stick with full-fat if you can.
My fennel tastes too strongly of licorice. What can I do?
Three things help, and the first matters most. Slice it thinner, since thick pieces carry far more of that anise flavor. Then give the salad 20 or 30 minutes in the fridge before serving, because the cider and the dairy mellow the fennel noticeably as it sits.
If it’s still more than you want, shift the ratio: use a little less fennel and a little more cabbage next time. The texture stays exactly the same, and the flavor pulls way back.
More Cool-Weather Sides and Salads
Fennel and Apple Salad
Ingredients
- 1 medium Granny Smith apple, cored and cut into thin matchsticks
- 1 medium bulb fresh fennel
- 2 cups finely shredded green cabbage
- 3 green onions, thinly sliced
- ⅓ cup mayonnaise
- 2 tablespoons sour cream
- 2 tablespoons apple cider vinegar
- 1 tablespoon apple cider
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- Reserved fennel fronds, for garnish
Instructions
- Remove the stalks and fronds from the fennel bulb. Reserve some of the fronds for garnish. Halve and core the fennel bulb, then shave it very thinly with a mandoline or sharp knife.
- Place the sliced fennel in a large bowl with the apple, cabbage, and green onions.
- In a small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, apple cider, Dijon mustard, honey, salt, and pepper.
- Pour the dressing over the fennel mixture and toss until everything is lightly and evenly coated. Taste and season with additional salt or vinegar, if needed.
- Serve immediately, or cover and refrigerate for 30 minutes before serving. Garnish with the reserved fennel fronds.
Notes
- Slice the fennel thin. The thinner the shavings, the milder the licorice flavor and the more tender the texture. A mandoline is the easiest way to get there, but a sharp knife works.
- Use full-fat dairy. Full-fat mayonnaise and sour cream cling to the vegetables. Light versions thin out once the cabbage starts releasing liquid.
- Apple swaps. Granny Smith is the best choice for tartness and texture, but Honey Crisp and Pink Lady both hold up well.
- Shortcut. A bag of prepared coleslaw mix can stand in for the shredded cabbage.
- Make ahead and storage. Best the same day, but it can be made up to 4 to 6 hours ahead and chilled. Leftovers keep 3 to 4 days in the refrigerator; drain off excess liquid before serving. Do not freeze.
Nutrition
Originally published in January, 2021, this post was updated in October, 2026.
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