Apple Fennel Slaw
Apple Fennel Slaw is fresh, bright, and full of crunch with tart apples, fennel, pecans, and the BEST honey-Dijon dressing.Recipe adapted from Ottolenghi
Servings: 8 servings, as a side
Cost: $8.53
Equipment
Ingredients
Dressing
- 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
For the Slaw
- 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.
Notes
Storage: This slaw can be stored for up to 1 day, but once dressed, it is best within an hour or so.
Nutrition
Serving: 1serving | Calories: 464kcal | Carbohydrates: 41g | Protein: 3g | Fat: 33g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Sodium: 542mg | Potassium: 622mg | Fiber: 7g | Sugar: 32g | Vitamin A: 1047IU | Vitamin C: 47mg | Calcium: 103mg | Iron: 2mg