Salad: United States – Crunchy Apple-Fennel Slaw with Smoky Cider-Mustard Dressing

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 10 min

Total 25 min

Ingredients

4 cups (about 120 g) finely shredded green cabbage
1 small fennel bulb, cored and very thinly sliced, fronds reserved for garnish
1 Granny Smith apple, cut into thin matchsticks
3 radishes, very thinly sliced
2 scallions, thinly sliced
1 / 3 cup (35 g) toasted pecans, chopped
2 tbsp (8 g) chopped flat-leaf parsley (or chopped fennel fronds)
3 tbsp (45 ml) apple cider vinegar
1 tbsp (15 ml) Dijon mustard
1 tsp (5 ml) whole-grain mustard
1 tsp (7 g) honey (or to taste)
1 / 4 tsp smoked paprika
1 / 4 tsp celery seed
1 / 3 cup (80 ml) extra-virgin olive oil
1 / 2 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste
Pinch of red pepper flakes (optional)

Instructions

Add the cabbage, sliced fennel, apple, radishes, scallions, pecans, and parsley to a large bowl.
In a separate bowl, whisk together the cider vinegar, Dijon, whole-grain mustard, honey, smoked paprika, celery seed, olive oil, salt, black pepper, and red pepper flakes (if using) until emulsified.
Pour the dressing over the slaw and toss thoroughly to coat. Taste and adjust salt, pepper, and honey as needed.
Let the slaw rest for 5–10 minutes to lightly soften the cabbage while staying crisp.
Garnish with reserved fennel fronds and serve alongside the fried pork chops to cut richness and add bright, tangy crunch.