Fennel and Apple Slaw
A vibrant and refreshing coleslaw variation with sweet apple, crunchy cabbage, and aromatic fennel, all tossed in a mild, tangy dressing. Perfect as a side for grilled proteins or sandwiches, this quick vegan-friendly salad adds color and flavor to any meal within 15 minutes.
- Prep Time: 15
- Total Time: 15
- Yield: 6 cups 1x
- Category: Dinner
- Method: Tossing
- Cuisine: Western
- Diet: Vegetarian
Ingredients
2 cups shredded green cabbage
1 medium fennel bulb, thinly sliced
1 large apple, julienned (Granny Smith recommended)
1/4 cup mayonnaise (use vegan alternative if needed)
2 tbsp apple cider vinegar
1 tbsp maple syrup
1 tsp dijon mustard
1/4 tsp salt
1/2 tsp freshly ground black pepper
1 tbsp olive oil
Instructions
Peel and thinly slice the fennel bulb and core
Julienne the apple, removing the seeds
Combine cabbage, fennel, and apple in a large bowl
In a separate small bowl, whisk mayonnaise, apple cider vinegar, maple syrup, dijon mustard, salt, and pepper
Pour dressing over salad and toss to coat
Drizzle olive oil just before serving for added richness
Notes
Store in an airtight container for up to 2 days
Add toasted walnuts or caraway seeds for extra texture
For a lighter version, substitute half the mayonnaise with plain yogurt
Use a vegetable peeler to create paper-thin fennel slices
Nutrition
- Serving Size: 1 cup
- Calories: 170
- Sugar: 10g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 9g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
Find it online: https://paulakitchen.com/fennel-and-apple-slaw/