Side Dish: United States – Cider-Dijon Apple and Fennel Slaw

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 15 min

Cook 0 min

Additional 20 min

Total 35 min

Ingredients

4 cups (about 180 g) finely shredded green cabbage
1 medium fennel bulb, cored and thinly shaved (reserve fronds)
1 large Granny Smith apple, cut into matchsticks
1 medium carrot, grated or julienned
2 scallions, thinly sliced
2 tbsp (8 g) chopped fennel fronds or flat-leaf parsley
1 / 4 cup (60 ml) apple cider vinegar
1 tbsp (15 ml) Dijon mustard
2 tsp (10 ml) honey
1 / 2 tsp celery seed
1 / 2 tsp kosher salt, plus more to taste
1 / 4 tsp freshly ground black pepper
1 / 4 tsp red pepper flakes (optional)
1 / 4 cup (60 ml) extra-virgin olive oil

Instructions

In a large bowl, combine the cabbage, shaved fennel, apple, carrot, scallions, and fennel fronds or parsley.
In a separate bowl, whisk together the apple cider vinegar, Dijon mustard, honey, celery seed, salt, black pepper, and red pepper flakes (if using). Slowly stream in the olive oil while whisking until emulsified.
Pour the dressing over the slaw and toss thoroughly to coat.
Let the slaw sit for 15–20 minutes to lightly wilt and meld flavors. Taste and adjust seasoning with additional salt, pepper, or vinegar as desired.
Serve chilled or at cool room temperature alongside the ribs.