Fennel and Apple Slaw
This Fennel and Apple Slaw is addictively crisp and crunchy and packed with sweet and savory flavor. It’s all tossed in a creamy coleslaw dressing for a delicious twist on classic coleslaw!
I think a lot of people think of slaw as a summer side dish, but the truth is, everything in this Fennel and Apple Slaw is in season right now. See my post on winter fruits and vegetables for the complete list.
I for one am a huge fan of coleslaw, and eat it year round. The crunchy, chewy textures and colors in my vegan coleslaw and vinegar coleslaw get me every time.
Adding sweet apple and crispy fennel adds even more flavor and interest to classic coleslaw. It’s always fun to change things up by incorporating seasonal fruit and vegetables!
This apple and fennel slaw is a fun twist on the classic, and it pairs beautifully with almost anything you’re serving. 🙂
Table of contents
Why you’ll love this recipe:
- Crunchy and delicious. This fennel and apple slaw is addictively crisp and crunchy, and the chewy dried cranberries, toasted almonds and creamy dressing take it over the top.
- Prep it in advance. You can prep your cabbage, carrot, green onion and dressing up to a few days in advance to make it go even more quickly when entertaining.
- It’s versatile. Serve it as a side dish for barbecues, picnics, game day gatherings, or any night of the week. It’s also incredible as a topping for sandwiches!
- Customizable. You can easily swap out ingredients or change up the dressing based on what you have on hand.
Recipe ingredients
This apple fennel slaw includes a few basic ingredients that can be swapped out as necessary.
Ingredient notes
- Cabbage. I’ve used a combination of green and purple cabbage for a variety of color and flavor, but this is completely optional. You can also use a pre-chopped cabbage coleslaw blend to save you time in a pinch.
- Apple. Use your favorite variety such as Fuji, Honeycrisp, Pink Lady or Granny Smith.
- Fennel. If you’re not familiar with fennel, it has a crisp, crunchy texture and mild anise flavor that pairs very well with cabbage and apple. For more information, see my collection of fennel recipes, which includes a lot more information about this tasty vegetable.
- Carrot. Adds color and flavor, but it’s optional.
- Green onions. Adds milder onion flavor and color. Sub with red onion if desired.
- Dried cranberries. The tart sweet flavor and chewy texture of dried cranberries is a must for me, but you can certainly swap them for raisins, currants or your favorite dried fruit.
- Almonds. Toasted sliced almonds add more crunchy texture and flavor to this apple fennel slaw. Sub with your favorite nuts such as pecans or walnuts, or sunflower seeds or pepitas are a great option as well.
- Dressing. My homemade coleslaw dressing is the perfect balance of sweet and tangy flavor, and it only includes 3 ingredients. Sub with your favorite store bought dressing.
How to make apple fennel slaw
This apple fennel slaw is very easy to prepare, and most of the prep can be done a few days in advance.
The instructions for the coleslaw dressing is included in a separate post, which is linked below in the recipe card.
Pro tip: Prep the cabbage, carrot and dressing up to a few days in advance. Be sure to see my collection of cabbage recipes, which includes information such as how to cut cabbage.
See the recipe card below for full instructions.
- Place the green and red cabbage, apple, carrot, fennel, green onion, cranberries and almonds in a large bowl.
- Add coleslaw dressing.
- Toss gently to coat.
FAQs
This apple and fennel slaw is packed with healthy ingredients like cabbage, fennel, carrot and apple, which are all good sources of vitamins, minerals and fiber. If you’re following a low carb diet, however, consider using less apple and dried cranberries or omitting them entirely.
The coleslaw dressing is mayonnaise based, so it is high in calories and fat. Use a good avocado oil mayo to steer clear of unhealthy saturated fats, and omit or adjust the sweetener in the dressing as desired. You can also use less of it to keep the calories and fat to a minimum.
This apple fennel slaw is a crunchy, addictive blend of green and purple cabbage, fennel, apple, carrot and green onions. Dried cranberries are added a chewy texture and tart, sweet flavor, and toasted almonds add additional crunch.
It’s all tossed in a creamy coleslaw dressing with tangy apple cider vinegar flavor a delicious twist on traditional slaw!
Fennel can be eaten both raw and cooked. When it’s raw, the anise flavor is mild but definitely more pronounced.
Fennel bulbs have varying intensities of anise, or licorice flavor. You can choose smaller bulbs with fewer fronds for a milder taste, or fennel hearts are also a less intense option.
Shave the fennel thinly or use less for milder flavor, or substitute the fennel with celery for a similar crunchy texture.
You can certainly prep your veggies and coleslaw dressing 1-2 days prior to assembling the fennel and apple slaw, but for best results, assemble just before serving for a nice, crunchy texture.
Serving suggestions
This apple and fennel coleslaw recipe is very versatile. See some of my favorite ways to use it below.
- Pair it with salmon cakes or oven baked pork chops for a quick and easy weeknight dinner.
- Serve it for Sunday dinner alongside pork loin roast or Instant pot ribs.
- It’s the perfect side dish for your next barbecue! Serve with grilled bbq chicken or grilled burgers.
- Next time you make Instant pot pulled pork or slow cooker bbq pulled chicken for sandwiches, use this fennel apple slaw as a topping.
Recipe notes
- Pro tip: Prep the cabbage, carrot and dressing up to a few days in advance. Be sure to see my collection of cabbage recipes, which includes information such as how to cut cabbage.
- Nutrition information does not include the coleslaw dressing as that information is in a separate post.
- Use pre-toasted almonds, or toast your own on a rimmed baking sheet in the oven at 350 degrees for 8-10 minutes.
- Save your fennel fronds and toss in your coleslaw for a fresh, herb-y flavor.
- Store leftover coleslaw in an air tight container in the refrigerator for up to 2 days.
More recipes you’ll love
- Broccoli slaw salad
- Citrus salad with fennel
- Kale slaw
- Napa cabbage salad
- Shaved fennel salad by Love and Lemons
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Fennel and Apple Slaw
Ingredients
- 4 cups shredded green cabbage 1/2 head
- 2 cups shredded purple cabbage 1/2 small head
- 2 medium apples cut into matchsticks
- 1 fennel bulb halved, cored and thinly sliced; optional
- 1 carrot grated
- 2 green onions sliced thinly on the bias
- 1/2 cup dried cranberries or your favorite dried fruit
- 1/2 cup sliced almonds toasted
- homemade coleslaw dressing or your favorite store bought brand
Instructions
- Place the green and red cabbage, apple, carrot, fennel, green onion, cranberries and almonds in a large bowl.4 cups shredded green cabbage, 2 cups shredded purple cabbage, 2 medium apples, 1 fennel bulb, 1 carrot, 2 green onions, 1/2 cup dried cranberries, 1/2 cup sliced almonds
- Add enough coleslaw dressing to coat and toss gently to combine. Enjoy!homemade coleslaw dressing
Notes
- Pro tip: Prep the cabbage, carrot and dressing up to a few days in advance. Be sure to see my collection of cabbage recipes, which includes information such as how to cut cabbage.
- Nutrition information does not include the coleslaw dressing as that information is in a separate post.
- Use pre-toasted almonds, or toast your own on a rimmed baking sheet in the oven at 350 degrees for 8-10 minutes.
- Save your fennel fronds and toss in your coleslaw for a fresh, herb-y flavor.
- Store leftover fennel and apple slaw in an air tight container in the refrigerator for up to 2 days.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
