Creamy Fennel Slaw with Apples

Creamy Fennel Slaw with Apples

This cool, crisp winter slaw is the perfect contrast to hearty meat-based entrees like roasted pork, BBQ pulled pork, or crispy roast chicken. Add cornbread on the side for a delicious meal!

Course Salad

Cuisine American

Keyword fennel apple salad, fennel salad, fennel slaw, shaved fennel salad

Prep Time 15

Total Time 15

Servings people

Calories 134kcal

Author Blair Lonergan

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, if needed.
Serve immediately, or cover and refrigerate for 30 minutes before serving. Garnish with the reserved fennel fronds.

Notes

For a convenient shortcut, replace the shredded green cabbage with 2 cups of bagged coleslaw mix. Choose a blend made primarily with green cabbage so that the fennel remains the dominant flavor.
For even more crunch, add 1 or 2 thinly sliced celery ribs.

Nutrition