Apple Fennel Slaw

This Apple Fennel Slaw takes the classic side dish to a new level, making it perfect for fall gatherings. Crispy, juicy apples, shaved fennel, and dried cranberries, all tossed in a sweet and tangy dressing. This upgraded slaw is refreshing, yet hearty and pairs beautifully with all your autumn favorites.

Course Salad, salad dressing, Side Dish

Cuisine American

Keyword apple slaw, fennel, apple coleslaw, creamy dressing, fall slaw

Prep Time 20

Chill time 30

Total Time 50

Servings servings

Calories 194

Author Kristen-The Epicurean Mouse

Ingredients

Apple Fennel Slaw

3 cups Green cabbage shredded
1 Fennel bulb sliced thin with mandoline
2 Honeycrisp apples julienned, skin on
1/2 cup Green onions sliced
3/4 cup Dried cranberries
1/2 cup Candied pecans roughly chopped

Dressing

1/2 cup Greek yogurt or mayo
1/2 cup Sour cream
2 tbsp Apple cider vinegar
2 tsp Dijon mustard
2 tbsp Honey or maple syrup
1/8 tsp Celery seed optional
Salt and pepper to taste

Instructions

In a medium bowl, whisk together the Greek yogurt, sour cream, apple cider vinegar, dijon, and honey until smooth. Then, add the celery seed and season with salt and pepper to taste. Cover and refrigerate for 30 minutes or until ready to use.
First, shred the green cabbage and thinly slice the fennel. You can use a mandoline for even slices. Then, core the apples and slice or julienne them into thin pieces. Lastly, thinly slice the green onions. I use both the green and white portion.
Add the dried cranberries and candied pecans to the slaw mixture. Then, pour the dressing over the slaw. Toss everything together until all the ingredients are well coated with the dressing.
Cover the bowl and refrigerate the slaw for at least 20-30 minutes. This allows the flavors to meld together. Before serving, give the slaw one more good toss.

Nutrition