Apple And Fennel Slaw Recipe

Name: Apple And Fennel Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/2 whole Apples, Unpeeled, Cored And Cut Into Matchsticks; 3 Tablespoons Lemon Juice, Freshly Squeezed; 2 cups Red Cabbage Shredded; 2 cups Green Cabbage Shredded; 1/2 cups Carrots, Shredded; 1 cup Craisins; 1 bulb Fennel, Large, Trimmed And Cut Into Matchsticks; Salt And Pepper; _____; FOR THE DRESSING:; 1/4 cups Walnut Oil; 1-1/2 Tablespoon Cider Vinegar; 2 teaspoons Honey

Servings: persons

2-1/2 whole Apples, Unpeeled, Cored And Cut Into Matchsticks
3 Tablespoons Lemon Juice, Freshly Squeezed
2 cups Red Cabbage Shredded
2 cups Green Cabbage Shredded
1/2 cups Carrots, Shredded
1 cup Craisins
1 bulb Fennel, Large, Trimmed And Cut Into Matchsticks
Salt And Pepper
_____
FOR THE DRESSING:
1/4 cups Walnut Oil
1-1/2 Tablespoon Cider Vinegar
2 teaspoons Honey

1
Everything should be cut/shredded/sliced into approximately the same size. If you don't have a food processor (like me), this might take you a little bit of time.
2
Put the apple pieces in a small bowl with the lemon juice, tossing them to coat. Set aside. (This is so the apples don't turn brown on you.)
3
To make the dressing, whisk together briskly the walnut oil, vinegar, and honey in a small bowl.
4
In a large bowl, mix together the cabbage, carrots, fennel and craisins.
5
Now add everything together. Add the apples to the cabbage mix. Toss. Add the dressing and toss again. Season with salt and pepper, if desired, though it tastes good without it.
6
To me, this tastes better if it sits for a little bit. The veggies soften just a tad. So stick it in the fridge for a while. This has lasted three days for us with no problems; it hasn't gone longer than that because we eat it all!
7
(Recipe adapted from an Earthbound Farms recipe.)

152

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2-1/2 whole Apples, Unpeeled, Cored And Cut Into Matchsticks, 3 Tablespoons Lemon Juice, Freshly Squeezed, 2 cups Red Cabbage Shredded, 2 cups Green Cabbage Shredded, and more.

Yes, Apple And Fennel Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Apple And Fennel Slaw

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions