Fennel And Apple Slaw
Ingredients
&w=3840&q=75){kind=small}
&w=3840&q=75){kind=small}
- 2 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp maple syrup
- 3/4 tsp kosher salt
- 1/4 tsp black pepper – freshly ground
- 3 tbsp extra-virgin olive oil
- 1 large fennel bulb – cored and very thinly sliced
- 2 medium apples – cored and cut into matchsticks
- 1 small shallot – thinly sliced
- 2 tbsp flat-leaf parsley – finely chopped
- 2 tbsp fennel fronds – finely chopped
Instructions
1. In a large bowl, whisk together the lemon juice, apple cider vinegar, Dijon mustard, maple syrup, kosher salt, and black pepper until combined, then slowly whisk in the extra-virgin olive oil until emulsified.
2. Halve the fennel bulb lengthwise, remove the core, very thinly slice, and add to the bowl with the dressing.
3. Core the apples, cut into matchsticks, and add to the bowl.
4. Thinly slice the shallot and add to the bowl.
5. Finely chop the flat-leaf parsley and fennel fronds and add to the bowl.
6. Toss until everything is evenly coated. Let the slaw rest 10–15 minutes until the fennel softens slightly and the flavors meld, then serve chilled or at cool room temperature.
Fennel and Apple Slaw is a crisp, refreshing salad that balances anise-sweet fennel with tart, juicy apples. A light vinaigrette brightens the flavors and softens the fennel’s crunch just enough to make every bite snappy yet tender. It’s versatile on the table—equally comfortable beside roasted meats, grilled fish, or piled onto sandwiches and tacos for a clean, aromatic contrast.
Rooted in the broader slaw tradition, this combination draws on Mediterranean fondness for raw fennel and the American habit of pairing slaw with rich mains. Over time, cooks have adapted it toward lighter vinaigrettes instead of creamy dressings, letting the produce take center stage. Today it’s a staple of modern markets and restaurants, celebrated for its simplicity, texture, and bright flavor.