Put a fresh and flavorful spin on standard slaw with this Fennel and Apple Slaw! It is crisp, crunchy, and has a savory anise flavor from fresh fennel balanced with sweet-tart green apple. The mayonnaise dressing has celery seeds, apple cider vinegar, and brown sugar to add a tangy and creamy flavor that pulls all of the vegetables together. With added cabbage, carrots, and red onion, this tasty slaw is pretty to look at, too!
Fennel and apple slaw is great for barbecue and grilling menus, but the ingredients will take you right into fall cooking, too! Fennel bulbs are sweetest when the weather is cooler, so this slaw is perfect to pair with fall favorites like schnitzel, fried chicken, or fish. Serve it all year round with a simple slow cooked pork shoulder! Add it as a side or pile it on a sandwich with shredded pork and barbecue sauce.
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Ingredients
I include ingredient notes here when I think they'll be helpful, including ways to source, any preparation tips, or why I've chosen a particular ingredient. Be sure to check out the recipe card below for the full list of ingredients and their quantities!
- Mayonnaise - Use a true mayonnaise here, not a salad dressing like Miracle Whip. The added sugar in the latter will throw off the balance of flavors in the cole slaw dressing.
- Apple Cider Vinegar - Apple cider vinegar balances the sweet and creamy ingredients in the dressing and also adds its own apple aroma to the cole slaw. Use filtered or unfiltered apple cider vinegar in this recipe.
- Brown Sugar - A touch of sweetness from light brown sugar is a great complement to the sharp onion and tart apples.
- Celery Seeds - These tiny seeds have bold celery flavor and add extra texture to the slaw. You can easily find them in the spice section of your supermarket.
- Granny Smith Apple - Use one large or two smaller Granny Smith apples in this recipe, enough to yield about 2 cups of sliced pieces. This apple provides a tart flavor and extra-crisp texture to the slaw.
- Fennel - Fennel is a plant that has an edible bulb, stalk, leaves, and seeds. For this slaw you'll use one bulb. Choose one that looks plump and firm with no dried out pieces. It may be sold with or without the stalks and leaves, called fennel fronds.
- Cabbage - You'll need about one quarter of a large head of cabbage for this recipe. Make these pork tacos or this hoisin pork rice bowl with any extra! The cabbage isn't the main ingredient here, but adds crunch and volume to the slaw.
- Carrot - Choose one medium carrot to shred for the slaw. Carrot adds color and texture. Aim for about one cup of shreds.
- Red Onion - Use one quarter of a red onion to add sharp flavor and color to the slaw. Slice your onion as thinly as possible so that it blends in well with the rest of the ingredients and doesn't overwhelm the slaw. If you love onions, feel free to add more!
Instructions
Add the mayonnaise, apple cider vinegar, brown sugar, celery seeds, salt, and pepper to a large mixing bowl.
Whisk the dressing ingredients together until smooth.
Rinse and dry the Granny Smith apple. Slice it into thin slices and then cut these slices into strips resembling matchsticks. Add these to the bowl with the dressing.
Slice the fennel bulb in half from root to tip. Then cut the halves into thin slices in the opposite direction so that you get thin, crescent-shaped pieces. Add these to the bowl with the dressing and apples.
Cut a head of cabbage into quarters. Thinly slice one of the quarters from tip towards the root so that you end up with fine shreds. Add the cabbage to the bowl with the other ingredients.
Wash a medium carrot and shred it using the large holes of a box grater. You are aiming for about one cup of carrot shreds. Add these to the bowl.
Cut a red onion into quarters. Very thinly slice one quarter from tip towards the root so that you end up with about ¼ cup of thin slices.
Add the red onion to the bowl along with the dressing, cabbage, apple, carrots, and fennel.
Use tongs or two forks to toss the slaw together very thoroughly so that the ingredients are distributed evenly.
Transfer the slaw to a serving bowl.
Slaw Preparation Tool Tip
A mandoline would be a great tool for preparing this slaw. It will take just a few minutes to prepare the apple, cabbage, fennel, carrots, and onion with a super-sharp blade! Use a guard or a cut resistant glove for the safest slicing.
Substitutions and Variations
The substitutions listed below have been tested in this recipe and work well. If you successfully make any other ingredient substitutions, let us know in the comments!
- Add Fennel Fronds - You may be able to buy a fennel bulb that still has the green fennel fronds still attached. These are edible and can be chopped like any other herb. Add a couple of tablespoons of the chopped, feathery leaves to enhance the fennel flavor in your slaw.
- Use Purple Cabbage - Purple cabbage will add a pop of color and a peppery cabbage flavor to your slaw. Use the same amount of red cabbage as you would green cabbage. The slaw will take on a pink hue as it sits and with longer storage times.
- Add Herbs - Use chopped parsley, dill, or mint in your slaw to add a bright and fresh herbal flavor.
Equipment
Here are the common pieces of kitchen equipment I use to prepare this fennel and apple slaw:
- Chef's Knife - An 8- or 10-inch chef's knife is an essential tool in any kitchen. It's perfect for working through all of the vegetables in thai slaw, from the apples and fennel to the cabbage and onion.
- Whisk - I have what may be an excessive number of whisks to choose from, but an 8-inch whisk I got years ago as a wedding gift is my favorite for whisking all of the dressing ingredients together into a smooth mixture.
- Mixing Bowl - It's helpful to have mixing bowls in a variety of sizes, but you'll always reach for a sturdy glass or stainless steel mixing bowl for mixing batters, cookie doughs, snack mixes, and salads. Bigger is better, usually! It's the worst to try to mix all these vegetables and dressing together carefully in a too-small bowl.
Serving Suggestions
Serve this fennel and apple slaw alongside grilled meats, with fried chicken or pork, or as a sandwich topping. It makes a great topping for a "California Reuben" with sliced turkey deli meat and swiss cheese on toasted bread.
Storage
Serve the slaw immediately after tossing the vegetables with the dressing. Because this is a mayonnaise-based slaw, it should not sit out at room temperature for more than two hours. If you keep the slaw chilled, you can store any leftovers for up to three days in the refrigerator in an airtight container. It will keep a crunchy texture!
Make-Ahead Options
You can make the dressing for the fennel and apple slaw ahead of time and store it in a sealed jar to save a bit of time in preparing the slaw. The cabbage, carrots, and onion can be sliced ahead of time, but leave the apples and fennel for right before preparation and serving. Otherwise they will turn brown.
FAQ
Raw fennel has a fantastic crunchy texture and a flavor that combines anise or licorice flavor with a grassy vegetal note.
Yes, you can! We prefer the thin shreds for the slaw, but if you'd like a texture closer to commercial or restaurant slaws, finely dice your red onions, carrots, and apple while chopping your cabbage and fennel.
We like Granny Smith apples because they are firm, tart, and hold their crunch in the slaw. If you have another apple variety that you enjoy that matches those qualities, go ahead and swap it in for this recipe! Braeburn or Pink Lady apple varieties are good choices.
More Veggie Sides
Just like this apple cabbage slaw, fresh vegetable sides that are miles away from any boring steam prep are the best way to make an everyday main dish shine. Choose one of the recipes below to add some flair to your dinner plate:
Pairing Ideas
Fennel and apple slaw will compliment a wide variety of meals all year long. It's great as part of a barbecue spread but also makes a bright counterpoint to cozy winter meals. Add it to any of the recipes below for a tasty meal!
Try It and Share
I hope you try this Fennel and Apple Slaw and enjoy the recipe as much as we do. I want to see your results! Tag your photo with #planeatpostrepeat and mention me @planeatpostrepeat on Instagram or Facebook. I can give you a virtual high five and thank you for cooking one of my recipes! Comment below with any questions and please leave a review so others can find this recipe more easily.
Recipe
Fennel and Apple Slaw
Ingredients
- ¾ cup mayonnaise
- 3 tablespoon apple cider vinegar
- 2 tablespoon brown sugar
- ¾ teaspoon celery seeds
- ½ teaspoon black pepper (ground)
- ¾ teaspoon kosher salt
- 1 large Granny Smith apple
- 1 bulb fennel
- 2 cups cabbage (shredded)
- 1 medium carrot
- ¼ red onion
Instructions
- In the bottom of a large bowl, combine the mayonnaise, vinegar, sugar, celery seeds, pepper, and salt. Whisk the dressing until it is smooth. Set this aside.
- Wash and slice the apples into thin slices, then matchsticks, to yield about 2 cups of apple. Add this to the bowl with the dressing.
- Slice the fennel bulb in half from tip to root and then into very thin slices to yield about 1½ cups. Add these to the bowl with the apples and dressing.
- Cut a head of cabbage in half and then into quarters. Very thinly slice the quarters into shreds to yield about 2 cups of cabbage. Add this to the large bowl.
- Shred a carrot using the large holes of a box grater to yield about 1 cup. Add this to the bowl.
- Very thinly slice the red onion to yield about ¼ cup. Add this to the bowl.
- Toss all of the vegetables with the dressing until evenly coated. Transfer to a serving dish.
Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts calculator to obtain the most accurate nutrition facts for your meal.
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