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Apple Fennel Slaw is a light and refreshing bite.

This vibrant salad combines the crisp sweetness of apples, the mild licorice-like flavor of fennel, and the crunch of green cabbage to create the perfect bite. Tossed in a simple homemade dressing with a hint of honey and lime, this slaw is a perfect side dish.

Apple Fennel Slaw in a bowl with a spoon

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Fennel and Apple Slaw

A light and refreshing side dish.
Easy to put together.
Can make-ahead making it perfect for picnics or potlucks.

Ingredients

green cabbage: this forms the bulk of the slaw and provides a crunchy, slightly sweet base. It’s a classic choice for any slaw.
fennel: adds a unique, mild licorice-like flavor and another crunch to the slaw.
apple: choose a variety of apple that you enjoy eating raw. Crisp apples like Granny Smith, Honeycrisp, or Fuji work well. The apple should be firm and free of bruises or blemishes.
dressing: this dressing is a simple homemade vinaigrette made of olive oil, apple cider vinegar, lime juice, honey, celery seed, salt and pepper.

Variations: Try adding sliced celery, carrots, or fresh herbs like cilantro, mint, or basil.

You will also need a mandoline.

How to Make Apple Fennel Slaw

Begin by preparing the veggies. I use the julienne slicers on my mandoline for the cabbage which makes this salad so quick and easy. I also used that on the fennel. Since the apple is a little more delicate, I hand julienned the apple.

Prepare the veggies.
Toss with dressing.

Allow to sit for 30 minutes if possible for the best flavor.

Apple Fennel Slaw in a serving bowl with a spoon

More Veggie Salads

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Cucumber Dill Salad

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Apple Fennel Slaw

A crisp and refreshing slaw with sweet apples, mild fennel, and crunchy cabbage, tossed in a zesty honey-lime dressing for a burst of flavor and texture in every bite.

Course Salad

Cuisine American

Prep Time 15

Total Time 15

Servings 8 servings

Calories 97kcal

Author Ayla O’Neill

Equipment

mandoline

Ingredients

3 cups shredded green cabbage
1 fennel bulb thinly sliced
1 medium apple peeled, cored and julienned

Dressing

¼ cup olive oil
¼ cup apple cider vinegar
1 lime juiced
2 teaspoons honey
1 teaspoon celery seed
½ teaspoon salt
¼ teaspoon pepper

Instructions

In a small bowl, whisk together olive oil, apple cider vinegar, lime juice, honey, celery seed, salt, and pepper.
In a medium bowl, toss together shredded cabbage, fennel, and apple.
Drizzle dressing over cabbage mixture and toss until well combined.
Allow to sit for 30 minutes.

Recipe Inspired by The Washington Post

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