Fennel and Apple Slaw
This slaw relies on the contrast between the anise-scented crunch of raw fennel and the tart snap of a firm apple. The key is to shave both ingredients thin enough to be tender but thick enough to retain their structure when tossed in a light, acidic dressing.
Texture is the primary ingredient here.
Use a mandoline if you have one to ensure the fennel and apples are uniform. If you prefer to use a knife, take your time to maintain consistent thickness so every bite feels uniform.
- mandoline or sharp chef's knife
- mixing bowl
- whisk
What goes in.
- 1 largefennel bulb, fronds reserved
- 2 firmGranny Smith or Honeycrisp apples
- 2 tbspextra virgin olive oil
- 1 tbspapple cider vinegar
- 1 tspDijon mustard
- to tasteflaky sea salt and cracked black pepper
Cold Water Bath
After shaving the fennel, drop it into a bowl of ice water for ten minutes before drying. This makes the slices curl slightly and heightens their crispness.
The method.
Prepare the fennel
Trim the tough stalks from the bulb and halve it lengthwise. Remove the tough core, then shave into paper-thin strips.
Prepare the apples
Core the apples and slice them into matchsticks of a similar size to the fennel. Toss immediately with a splash of the vinegar to prevent browning.
Whisk the dressing
In the base of your serving bowl, whisk the olive oil, vinegar, and mustard until emulsified. Season with salt and pepper.
Assemble
Drain and dry the fennel thoroughly. Add the fennel and apples to the bowl and toss to coat. Finish with a handful of the feathery fennel fronds, chopped roughly.
Other turns to take.
Toasted Walnut
Add a quarter-cup of toasted, crushed walnuts to introduce an earthy depth.
Citrus Variation
Substitute the apple cider vinegar with fresh lemon juice and add a teaspoon of finely grated lemon zest.
When it doesn't go to plan.
Assemble this no more than thirty minutes before serving to keep the apples from softening.
If the fennel bulb has small, bright green fronds, save them; they provide a punch of concentrated anise flavor that rounds out the slaw.
Use a firm, acidic apple like a Granny Smith to balance the natural sweetness of the fennel.
The ones that keep coming up.
Can I make this ahead of time?
You can prep the fennel and apples separately and store them in airtight containers, but do not dress the slaw until the last possible moment.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe