Crisp Apple-Fennel Slaw with Cider Vinaigrette

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

Serving Size: 6

Approximate Time

Prep 10 min

Cook 0 min

Additional 15 min

Total 25 min

Ingredients

1 medium fennel bulb, cored and thinly shaved (about 2 cups / 150 g), fronds reserved for garnish
2 crisp apples (Honeycrisp or Gala), julienned
2 cups thinly sliced green cabbage (about 140 g)
2 celery stalks, thinly sliced
1 / 4 small red onion, very thinly sliced
2 tbsp chopped fresh dill (or parsley)
1 / 3 cup toasted pecans, chopped (optional) (about 35 g)
3 tbsp apple cider vinegar (45 ml)
1 tbsp Dijon mustard (15 ml)
1 tsp honey (5 ml)
1 / 4 tsp celery seed
1 / 4 tsp kosher salt, plus more to taste
1 / 8 tsp freshly ground black pepper
1 / 4 cup extra-virgin olive oil (60 ml)

Instructions

1. In a large bowl, combine fennel, apples, cabbage, celery, red onion, and dill.
2. In a small bowl, whisk together apple cider vinegar, Dijon mustard, honey, celery seed, salt, and pepper. Slowly whisk in olive oil until emulsified.
3. Pour the vinaigrette over the slaw and toss to coat evenly. Adjust seasoning with additional salt or vinegar to taste.
4. Let the slaw rest 10–15 minutes to slightly wilt and meld flavors.
5. Fold in pecans just before serving and garnish with chopped fennel fronds. Serve chilled or at room temperature.