Fennel and Apple Slaw Recipe

Name: Fennel and Apple Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Granny Smith apples, cored and cut in half; Juice of 1 lemon; 2 fennel bulbs, trimmed and cored, fronds reserved; 1/2 cup coarsely chopped fresh mint leaves; 1/2 cup Honey-Mustard Vinaigrette (see Notes); 1 tablespoon Dijon mustard; 2 tablespoons clover honey; 2 tablespoons red wine vinegar; Salt and freshly ground black pepper, to taste; 1/4 cup extra virgin olive oil

Servings: persons

3 Granny Smith apples, cored and cut in half
Juice of 1 lemon
2 fennel bulbs, trimmed and cored, fronds reserved
1/2 cup coarsely chopped fresh mint leaves
1/2 cup Honey-Mustard Vinaigrette (see Notes)
1 tablespoon Dijon mustard
2 tablespoons clover honey
2 tablespoons red wine vinegar
Salt and freshly ground black pepper, to taste
1/4 cup extra virgin olive oil

1
To make the slaw:
2
Cut the apples into matchstick pieces.
3
Place them in a large decorative bowl and toss with the lemon juice to prevent discoloration.
4
Cut the fennel into matchstick pieces and combine with the apple.
5
Chop the fennel fronds and set them aside.
6
Toss the mint with the apples and fennel.
7
Add the Honey-Mustard Vinaigrette, coating the apples and fennel thoroughly.
8
Garnish with the fennel fronds and serve.
9
To make the vinaigrette:
10
Whisk the mustard, honey, vinegar, and salt and pepper together in a small bowl.
11
Whisking constantly, slowly drizzle in the olive oil.
12
Continue whisking until the vinaigrette thickens.
13
Refrigerate, covered, until 30 minutes before youre ready to use it.
14
Let the vinaigrette come to room temperature before dressing the slaw.

218

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 3 Granny Smith apples, cored and cut in half, Juice of 1 lemon, 2 fennel bulbs, trimmed and cored, fronds reserved, 1/2 cup coarsely chopped fresh mint leaves, and more.

Yes, Fennel and Apple 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.

Fennel and Apple Slaw

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