Apple Fennel Slaw is crisp, fresh, sweet, and tangy with crunchy pecans and a bright honey-Dijon dressing. It is delicious on its own or as the perfect crunchy topping or side.
Author’s Notes
Meet My New Favorite Slaw: Apple Fennel
This slaw is one of my new favorites. It balances crisp vegetables and tart apples with a honey-Dijon dressing that feels bright and slightly sweet. I bring it to gatherings because it travels well and stands out next to heartier dishes.
I started developing this recipe while recreating a memorable sandwich I had in London. The slaw turned out to be a standout—light, crunchy, and flavorful enough to deserve its own recipe. It tastes exactly as I remember: crisp, fresh, a touch sweet, and packed with texture.
If you’re making the sandwich project, this slaw fits perfectly. If not, it shines as a simple side, a lunch topping, or a picnic salad. Make it fresh and enjoy the punch of lemon and cider vinegar with the warmth of toasted fennel seeds and the crunch of candied pecans.
Apple Fennel Slaw Ingredients
| Ingredient | Notes |
|---|---|
| Cabbage and fennel | Slice both very thinly for the best texture. A mandoline makes slicing quick and even. |
| Granny Smith apples | Granny Smith adds welcome tartness; Fuji or other sweet apples work if you prefer milder fruit. |
| Dill and candied pecans | Use fresh dill and coarsely chop pecans so each bite has herb and crunch. |
| Apple cider vinegar and lemon | Fresh lemon zest and juice brighten the dressing and balance the sweetness. |
| Honey, Dijon, olive oil, fennel seeds | Choose a good Dijon and extra-virgin olive oil. Toast fennel seeds for a deeper flavor, or omit if you prefer. |
Chelsea’s Tips
Tips For Making Apple Fennel Slaw
- Use a mandoline for even, thin slices: Thin slices improve texture and make the slaw blend together without any one element overwhelming another. Always use the hand guard for safety.
- Trim fennel properly: Cut the bulb in half, remove stalks and fronds, and remove the tough core before slicing for tender ribbons.
- Dress gradually: Start with most of the dressing, toss, taste, and then add more only if needed. It’s easier to add than to rescue an overdressed slaw.
Storage
Once dressed, this apple fennel slaw is best enjoyed the same day. For the freshest texture and color, serve within a few hours. If you need to prepare ahead, keep the dressing separate and toss just before serving.
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Apple Fennel Slaw
Chelsea Lords
Recipe inspired by recipes in the modern vegetable tradition and adapted to home kitchens.
30 minutes
30 minutes
8 servings, as a side
Equipment
- Large bowl
- Mandoline slicer (or a very sharp knife)
Ingredients
- 1/2 teaspoon fennel seeds (optional)
- 3 tablespoons apple cider vinegar
- 3 tablespoons honey
- 1 tablespoon + 1 teaspoon Dijon-style mustard
- Zest of 1 large lemon + 1 tablespoon lemon juice
- 1 tablespoon fresh lemon juice
- 1/4 cup + 3 tablespoons extra-virgin olive oil
- 3/4 teaspoon fine sea salt
- 7 cups lightly packed cabbage (from one small 12-ounce cabbage)
- 3 cups very thinly sliced fennel (from one 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 the most refreshing slaw, chill all ingredients before assembling.
- Make the dressing: If using fennel seeds, lightly crush them. Combine fennel seeds (if using), apple cider vinegar, honey, Dijon mustard, lemon zest and juice, and salt in a jar. Add the olive oil, secure the lid, and shake until the dressing is emulsified. Taste and adjust honey or salt if needed. The dressing can be made ahead and shaken again before use.
- Prep the cabbage: Cut the cabbage into quarters and remove the core. Thinly slice on a mandoline or with a sharp knife. Wash and dry thoroughly.
- Prep the fennel: Remove stalks and fronds, trim out the tough core, and thinly slice the bulb.
- Prep the apples: Thinly slice the apples and cut into matchsticks. To prevent browning, place the matchsticks in cold water with 1 teaspoon salt and let sit for 10 minutes. Drain, rinse with cold water, and dry thoroughly.
- Assemble: In a large bowl, combine cabbage, fennel, apples, and chopped dill. Add most of the dressing and toss well. Add more dressing as needed until the slaw is evenly coated but not soggy. Taste and adjust seasoning.
- Finish: Scatter the candied pecans over the top and serve immediately for best texture and flavor.
Recipe Notes
Storage: This slaw can be stored for up to one day. Once dressed it is at its best within an hour or two. To extend freshness, keep the dressing separate and toss just before serving.
Variations: Swap candied pecans for toasted walnuts or skip the nuts for a nut-free option. Use a milder apple if you prefer less tartness. For extra crunch, stir in thinly sliced celery or shredded carrot.
Nutrition
Serving: 1 serving | Calories: 464 kcal | Carbohydrates: 41 g | Protein: 3 g | Fat: 33 g | Fiber: 7 g
Nutrition information is an approximation and will vary based on exact ingredients and portions used.