I received free product for this post, but as always, all opinions are my own!
This time of the year is always so hard for me on the blog. I keep seeing warm comforting winter recipes popping up everywhere but it’s been in the 80’s here for about two weeks and all I’ve been eating are salads and popsicles. I was planning to make so many more winter recipes to share with you, but I’m a little scared that winter may be over here in Arizona š
Don’t get me wrong, I’ve really been loving this weather. Especially since I pretty much have no winter clothes that fit me anymore! But, I’m really not ready for summer yet, because if it is almost 90 in February I can’t imagine what the temps will be in July!
But, I know that most people reading this recipe probably don’t live in Southern Arizona, so I decided to make a compromise. Although most people eat apples all year round, they really make me think of colder weather. Now, these apples aren’t just any apples. They are huge and super flavorful Pinata Apples from Washington State Stemilt Growers. They are really juicy and have a delicious hint of pineapple taste to them and they were delivered to my house in a big box which makes me love them even more. If you’re interested in getting seasonal fruit boxes delivered to your house a few times a year make sure to check out their site!
And, fennel is totally in season right now, so this fennel and apple slaw is the best of both worlds: it’s nice and seasonal while also being crisp and refreshing. No matter where you live, I think you’ll really enjoy this slaw!
Print
Fennel and Apple Slaw
- Total Time: 15 minutes
- Yield: 6-8 1x
Ingredients
- 3 cups shredded cabbage
- 1 medium sized fennel bulb (2 cups when shredded)
- 1 extra large apple, or two medium sized apples (2 cups when sliced)
- 1 cup shredded carrot
- 3/4 cup vegan mayonnaise (I like to use Just Mayo)
- 1 teaspoon dijon mustard
- 2 teaspoons water
- 2 teaspoons pure maple syrup
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon celery seed
Instructions
- Using a mandolin or sharp knife, thinly slice the fennel bulb and apples into thin slices and then into matchsticks. Add the fennel, apples, shredded cabbage and carrots to a large bowl.
- Mix all of the remaining dressing ingredients in a medium sized bowl and pour over slaw mixture. Mix until dressing is covering all vegetables.
- Slaw can be eaten immediately or stored in the refrigerator for up to three days. Enjoy as a side or on top of sandwiches and tacos!
- Prep Time: 15 mins
- Category: Side, Gluten Free, Vegan
Nice taste but did get soggy quickly.
As an aside, there was so much that I figured I needed to turn the leftovers into something else so it wouldn’t go to waste.
Ended up with usable ingredients for a sweet/sour cabbage borscht.
In a crockpot, put drained slaw. Added
chopped onion, a bag of frozen mixed veggies, chopped parsnip, chopped up beet , home made vegetable broth, dash of cider vinegar,
a spoon of sweetener, 1/3 cup barbecue
sauce. Slow cooked for 4 to 5 hours til
vegetables tender. Season to taste
so sweet/sour. Serve with dollop of sour cream or plain yogurt.
2 dishes for price of one!
Hi Kathi, unfortunately that is sometimes the nature of slaw recipes, the veggies are just sitting in the dressing so they tend to get a little soggy after a while. Glad you enjoyed the taste and were able to use up the leftovers in a delicious sounding way!
Really, REALLY good. Thank you so much for this recipe. I’m always looking to broaden my culinary horizons and this will now be what I serve with any fried food (served it with schnitzel), and it was a huge hit. Cheers and keep up the amazing recipes.
Thank you so much for the kind words, William! I’m so glad you enjoyed it š
This was the ideal accompaniment to tuna steak; so fresh, crunchy, creamy, bursting with flavour! I used 1/4c mayo + half cup Greek yogurt and omitted the water as the consistency was to my liking. The original combo of veggies was exactly what I was craving on this first sunny day of spring: a little sweet, a lot yummy!
I’m so glad you enjoyed it! Thank you!!
I’m in the chilly North of England and made this for the first time yesterday for myself and my daughter. Loved it a heck of a lot. I added some sultanas just because I like them, but it’s a lovely recipe that lends itself to individual taste beautifully. My daughter was so impressed that she’s taking a big dish to the next bring a plate day at her work.
I’m so glad you liked it! š
Hey I didn’t know you lived in Arizona! We lived there for about a year and a half, which equalled one winter and two summers. Being from the PNW the weather was waaaaaaay too hot for me. So I feel your pain on the sadness of seeing Arizona summer on the horizon. Do you have misters for your backyard/patio? They really help when you want to sit outside and BBQ but it is 100 degrees. WE picked some cheap ones up at Target and they were like the best thing we ever bought.
ANYWAY, loving this salad – you are right, it has the winter flavors but it is also a cool crunchy treat for a hot day. Winner!
Please send warm weather vibes my way!! I love slaws so much and I love how easy and delicious this one sounds! Apples and Fennel are a perfect combination.
I will! Especially cause I think it’s getting a little too hot here now so I can definitely give some up, haha! Thanks, Rebecca š
I’m totally ready for popsicles, grilling, and everything in between with the nice weather we’re having! I love making slaws, and this looks extra delicious with the fennel and apple!
I think the cooler temps are gone here too. It’s definitely not in the 80’s but it’s been in the high 60’s, low 70’s. Hopefully it doesn’t get any warmer for a while!
I’ve been craving lighter foods too and I am obsessed with fresh fennel so I know I would gobble this right up! Those apples sound amazing too. A hint of pineapple? YUM.
What strange weather!! It has been SO WET here! I have cleaned up approximately 7 gabillion puppy foot prints and I am over it! Bring on the sunshine!! š
Yikes that is so warm!!! I will admit that I’m not quite ready for spring yet …. I love spring but that means the heat of summer is coming (which I’m not a fan of!! haha). And spring always blows by so fast!!
This slaw sounds perfect Izzy! I’ll take a big bowl please!
I wish I had warm weather here! Although it was about 62 on Friday…heat wave for Chicago! This apple slaw sounds delicious, Izzy! I love that you used fennel. I always forget to cook with fennel, so I definitely need to change that after seeing this recipe!
Oh gosh, can you like send me ALL of your super-nice weather?? I want spring! I’d also be perfectly happy with a big ‘ol bowl of this GORGEOUS slaw—I’ll bet the fennel pairs so well with the sweet crunchy apple! Love it. š
What a conundrum, Izzy! We’re still freezing up here in WA State… although we had a warm, Spring-like day this weekend, it’s back to normal now. I can see why you’d be drawn to warmer weather food. So this salad is a nice compromise. Stemilt is big here in WA and provide delicious, fresh fruit for us year round. Have you tried their Organic line of fruit? It’s my favorite! Thank you for this Izzy!