Fennel Salad with Apples and Creamy Apple Cider Dressing
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!
Peel, core and coarsely grate the apple on a cheese grater. Place in a large bowl and immediately toss with cider vinegar to prevent browning.
Remove stalks and fronds from the fennel bulb. Reserve some of the nicer feathery fronds for a garnish; discard the rest. Cut the fennel bulb in half and thinly slice on a mandoline (if you have one) or with a sharp knife. Place in the large bowl with the apple.
Add the cabbage and green onion to the bowl; toss to combine.
In a small bowl, whisk together apple cider, mayonnaise, sour cream, salt and pepper. Gradually pour over the salad and mix well (you probably won’t need all of the dressing). I typically use about half to ¾ of the dressing, and then save the rest in the fridge for another salad later. Serve immediately or cover and chill. Garnish with reserved fennel fronds.
Notes
Add the dressing gradually, because you might not need all of it. I typically prefer about half - ¾ of the dressing since I don't want my slaw too "wet." It's really a matter of personal preference, though, so just adjust as you stir.
Shave the fennel with a mandoline, if possible. This yields very thin slices that are even in width. If you don't have a mandoline, a sharp knife will also work.
You can substitute with a prepared coleslaw mix in lieu of shredding or slicing your own green cabbage.
Tart Granny Smith apples work best in this recipe; however, you can also substitute with other crisp varieties like Honey Crisp or Pink Lady.
Use full-fat sour cream and full-fat mayonnaise (I like Duke's brand best) for a smooth, creamy dressing.
Add thinly-sliced radish to the salad for a zesty bite and pretty red color.