Fennel and Apple Salad

Shaved fennel, tart Granny Smith apple, and shredded cabbage tossed in a creamy apple cider dressing. The slaw comes together in 15 minutes with no cooking, and it's the perfect crisp, cool side for pork roast, pulled pork, or roast chicken!

Course Salad

Cuisine American

Keyword fennel and apple salad, 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 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