Apple Fennel Slaw is crisp, fresh, sweet, and tangy with crunchy pecans and a bright honey-Dijon dressing. It is SO good!
Author’s Notes
Meet My New Favorite Slaw: Apple Fennel
WOW, this slaw! I am beyond excited to share this recipe with you. It is honestly my new favorite slaw, and I am 1000% bringing it to every function I can these next few months because it is THAT good
I started working on it right after I got home from London as part of a bigger project: recreating The Black Pig’s iconic sandwich from Borough Market. I have raved about that sandwich for years and still think it is one of the best sandwiches I’ve ever had, so I decided it was high time I figured out how to make my own version at home.
The sandwich has turned into a bigger project than I expected, and somehow the slaw was one of the trickiest parts to nail down. That is, until THIS recipe.
This is exactly how I remember it. Crisp, fresh, a little sweet, and good enough to completely stand on its own, with a dressing I could honestly drink. I knew immediately it deserved its own spotlight here.
And yes, that sandwich is still coming! But in the meantime, make this apple fennel slaw because OH MAN. It is so, so good.
Apple Fennel Slaw Ingredients
| Ingredient | Let’s Chat About It |
|---|---|
| Cabbage and fennel | Slice both very thinly for the best texture. A mandoline makes this especially quick. |
| Granny Smith apples | I love Granny Smith here for some tartness, but Fuji is also delicious. |
| Dill and candied pecans | Use fresh dill and roughly chop the pecans so you get plenty of both in every bite. |
| Apple cider vinegar and lemon | Fresh lemon zest and juice give this apple fennel slaw the brightest, freshest flavor. |
| Honey, Dijon, olive oil, and fennel seeds | Use a good-quality Dijon and extra-virgin olive oil. Toast the fennel seeds first for even more flavor, or leave them out if preferred. |
Chelsea’s Tips
Tips For Making Apple Fennel Slaw
- Use a mandoline for the fennel, apples, and cabbage: It gives you those really thin, even slices that make the slaw so much better. Always use the hand guard, especially once the vegetable starts getting small!
- Cut the fennel in half first: Remove the stalks, slice through the bulb, then cut out the tough core before slicing through the mandolin.
- Dress gradually: Start with most of the dressing, toss well, then add more only if needed. It’s easier to add than fix an overdressed slaw!
Storage
Once dressed, this apple fennel slaw is best enjoyed the same day.
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Apple Fennel Slaw
Equipment
Ingredients
- 1/2 teaspoon fennel seeds optional
- 3 tablespoons apple cider vinegar
- 3 tablespoons honey
- 1 tablespoon + 1 teaspoon Dijon-style mustard
- 1 large lemon zested all over plus 1 tbsp juice
- 1 tablespoon fresh lemon juice
- 1/4 cup + 3 tablespoons olive oil extra-virgin
- 3/4 teaspoon fine sea salt
- 7 cups lightly packed cabbage from 1 small 12-ounce cabbage
- 3 cups very thinly sliced fennel from 1 large bulb
- 2 cups very thinly sliced granny smith apples and cut into matchsticks (1-2 apples)
- 1 pkt fresh dill roughly chopped
- 3/4 cup candied pecans coarsely chopped
Instructions
- Chill ingredients: For the most refreshing slaw, chill all the ingredients before assembling.
- Make the dressing: If using fennel seeds, crush them in a mortar and pestle or place them in a bag and crush with a meat mallet or heavy skillet. Add to a wide-mouth mason jar with the remaining dressing ingredients. Secure the lid and shake well until emulsified. Set aside until ready to use. The dressing can be made ahead; just shake again before using if it separates.
- Prep the cabbage: Cut the cabbage into quarters and remove the core. Thinly slice with a mandoline. Wash well and dry thoroughly (I like to use a salad spinner).
- Prep the fennel: Remove the stalks and fronds, trim out the tough core, then very thinly slice the bulb with a mandoline.
- Prep the apples: Thinly slice the apples with a mandoline, then cut the slices into thin matchsticks. Transfer to a bowl of cold water, sprinkle with 1 teaspoon salt, and gently stir. Let stand for 10 minutes, then drain in a colander and rinse well with cold water. Dry thoroughly. This helps keep the apples from browning.
- Assemble: Add the cabbage, fennel, apples, and dill to a large bowl. Add the dressing gradually and toss well, adding more as needed. Taste and adjust seasoning if needed.
- Finish: Top with the candied pecans and serve right away.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
