Fennel and Apple Slaw
Fennel and Apple Slaw is addictively crunchy, packed with sweet and savory flavor, and tossed in a creamy, tangy coleslaw dressing!
Servings: 8 servings
Calories: 109kcal
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
Calories: 109kcal | Carbohydrates: 21g | Protein: 3g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Sodium: 34mg | Potassium: 362mg | Fiber: 5g | Sugar: 14g | Vitamin A: 1651IU | Vitamin C: 32mg | Calcium: 62mg | Iron: 1mg