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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!
Course Salad
Cuisine American
Keyword fennel apple salad, fennel salad, fennel slaw, shaved fennel salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 people
Calories 122kcal
Author Blair


  • 1 Granny Smith apple
  • 2 tablespoons cider vinegar
  • 1 bulb fresh fennel
  • 1 ½ cups shredded green cabbage
  • 3 green onions, sliced
  • ¼ cup apple cider
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 1 teaspoon salt
  • ¼ teaspoon freshly-ground black pepper


  • 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.


  • 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.


Serving: 1/6 of the recipe | Calories: 122kcal | Carbohydrates: 10g | Protein: 1g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 480mg | Potassium: 269mg | Fiber: 3g | Sugar: 5g | Vitamin A: 211IU | Vitamin C: 14mg | Calcium: 45mg | Iron: 1mg