Apple Fennel Slaw is crisp, bright, and delightfully balanced: crunchy fennel and cabbage, tart apple matchsticks, sweet candied pecans, and a lively honey‑Dijon dressing. It makes a refreshing side or a crunchy sandwich topping and comes together quickly with a mandoline or sharp knife.
Author’s Notes
Meet My New Favorite Slaw: Apple Fennel
This apple fennel slaw quickly became one of my go-to recipes. It balances sweet, tart, and savory elements while keeping a wonderfully crisp texture. I first developed this combination while working to recreate a beloved sandwich I had in London. While the full sandwich is still in progress, the slaw stood out so strongly that it deserved its own recipe.
The slaw is refreshing and bright on its own, but it also shines paired with grilled meats, roasted poultry, or layered into sandwiches. The honey‑Dijon dressing is smooth and tangy—so good you might be tempted to drink it. I recommend prepping the elements ahead for easy assembly and chilling the ingredients so the finished slaw feels extra refreshing.
Apple Fennel Slaw Ingredients
| Ingredient | Notes |
|---|---|
| Cabbage and fennel | Slice both very thinly for a light, pleasant texture. A mandoline speeds this up and gives even slices. |
| Granny Smith apples | Granny Smiths add bright tartness that contrasts nicely with the pecans and honey. Fuji or Gala work if you prefer sweeter apples. |
| Dill and candied pecans | Use fresh dill and chop the pecans coarsely so each bite has both crunchy nut and fresh herb. |
| Apple cider vinegar and lemon | Fresh lemon zest and juice brighten the dressing and keep the apples from browning. |
| Honey, Dijon, olive oil, fennel seeds | Choose a good Dijon and extra‑virgin olive oil. Toasting fennel seeds brings out extra aroma, but they are optional. |
Chelsea’s Tips
Tips For Making Apple Fennel Slaw
- Mandoline for even slices: A mandoline yields very thin, consistent slices for fennel, apples, and cabbage. Use the hand guard to protect your fingers.
- Trim fennel correctly: Remove stalks and fronds, halve the bulb, and cut out the fibrous core before slicing.
- Wash and dry cabbage well: Remove excess moisture so the dressing clings to the vegetables instead of pooling in the bowl.
- Protect apple color: Soak cut apples briefly in cold salted water, then rinse and dry—this slows browning without changing the flavor.
- Dress gradually: Add most of the dressing and toss, then adjust. You can always add more, but it’s hard to fix an overdressed slaw.
Storage
Once dressed, this apple fennel slaw is best enjoyed the same day. The vegetables keep some crunch for up to a day, but the texture and flavor are brightest within an hour of dressing. If you need to make components ahead, prepare the dressing and chop the vegetables separately, chilled and covered; toss just before serving.
More Apple Recipes You’ll Love
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Apple Cheesecake Bars
Salads
Apple Cherry Chicken Salad
Healthy
Homemade Applesauce
Salads
Classic Apple Coleslaw
Apple Fennel Slaw
Equipment
- Large bowl
- Mandoline slicer (or sharp knife)
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 and 1 tablespoon juice
- 1 tablespoon fresh lemon juice
- 1/4 cup + 3 tablespoons extra-virgin olive oil
- 3/4 teaspoon fine sea salt
For the Slaw
- 7 cups lightly packed cabbage (about a small 12‑ounce cabbage)
- 3 cups very thinly sliced fennel (from 1 large bulb)
- 2 cups very thinly sliced Granny Smith apples, cut into matchsticks (1–2 apples)
- 1 packet fresh dill, roughly chopped
- 3/4 cup candied pecans, coarsely chopped
Instructions
- Chill ingredients: For a refreshing slaw, chill all ingredients before assembling.
- Make the dressing: If using fennel seeds, gently crush them. Combine seeds and remaining dressing ingredients in a jar, secure the lid, and shake vigorously until combined. The dressing can be made ahead; shake again if it separates.
- Prep the cabbage: Quarter the cabbage, remove the core, and thinly slice on a mandoline. Rinse and dry thoroughly using a salad spinner or clean kitchen towel.
- Prep the fennel: Trim stalks and fronds, remove the tough core, and very thinly slice the bulb.
- Prep the apples: Thinly slice the apples and cut into matchsticks. Place in cold water with 1 teaspoon salt for 10 minutes, then drain, rinse, and dry. This prevents browning and keeps the texture crisp.
- Assemble: In a large bowl, combine cabbage, fennel, apples, and dill. Add most of the dressing and toss until evenly coated. Add more dressing as needed and taste for salt.
- Finish and serve: Sprinkle the chopped candied pecans on top and serve immediately for the best texture.
Recipe Notes
This slaw is best within an hour after dressing. You can prepare the dressing and chop the vegetables up to a day ahead and refrigerate separately. Toss just before serving to preserve maximum crunch.
Nutrition (approx.)
Serving: 1 | Calories: 464 kcal | Carbohydrates: 41 g | Protein: 3 g | Fat: 33 g | Fiber: 7 g
Nutrition information is an approximation.