Name: Apple Fennel Slaw with Dried Cranberries and Candied Pecans Recipe
Prep time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 3 cups green cabbage, shredded; 1 fennel bulb, thinly sliced with mandoline; 2 Honeycrisp apples, julienned with skin on; 1/2 cup green onions, sliced (both green and white parts); 3/4 cup dried cranberries; 1/2 cup candied pecans, roughly chopped; 1/2 cup Greek yogurt (or mayonnaise); 1/2 cup sour cream; 2 tbsp apple cider vinegar; 2 tsp Dijon mustard; 2 tbsp honey (or maple syrup); 1/8 tsp celery seed (optional); Salt and pepper, to taste

Jump to Recipe· 3.9 from 64 reviews

If you’re looking for a vibrant, crunchy side that sings with flavor, the Apple Fennel Slaw with Dried Cranberries and Candied Pecans Recipe is an absolute must-try. This slaw brightens your plate with crisp green cabbage, subtly anise-flavored fennel, and sweet-tart apples, all mingling with tangy dried cranberries and crunchy, sweet candied pecans. It’s a playful take on a classic side that’s perfect for fall gatherings, adding a burst of color and texture that complements everything from roasted meats to hearty casseroles. Trust me, once you try this slaw, it will quickly become one of your favorite go-to recipes.

Ingredients You’ll Need

A rustic scene of fresh vegetables and fruits arranged on a dark wooden surface with a white marbled texture background. There is a round wicker basket filled with red and green apples, some with yellow tones, showing natural texture and shine. Next to the basket, a wooden cutting board holds white fennel bulbs with green stalks and leafy tops, alongside a bunch of green onions with white bases and long green tops. Several red apples are scattered around both the basket and the cutting board, creating a natural and fresh look. photo taken with an iphone --ar 4:5 --v 7

Gathering the ingredients for this Apple Fennel Slaw with Dried Cranberries and Candied Pecans Recipe is wonderfully simple, yet every item plays a crucial role to create that perfect balance of flavors and textures. From fresh produce to pantry staples, here’s what you’ll need to make your slaw irresistible.

Green cabbage (3 cups, shredded): Provides a crisp, sturdy base with mild flavor and a beautiful green hue.
Fennel bulb (1, thinly sliced): Adds a faintly sweet, licorice-like crunch that elevates the slaw’s complexity.
Honeycrisp apples (2, julienned with skin): Bring juicy sweetness and a delightful snap that contrasts the creamy dressing.
Green onions (½ cup, sliced): Lend a mild sharpness that wakes up the palate subtly.
Dried cranberries (¾ cup): Infuse bursts of tartness and chewy texture to brighten each bite.
Candied pecans (½ cup, roughly chopped): Offer rich, buttery sweetness and crunch, making every forkful a little indulgent.
Greek yogurt (½ cup): Forms a creamy base for the dressing, keeping it light yet luscious.
Sour cream (½ cup): Adds tanginess and smooth texture to balance the sweet elements.
Apple cider vinegar (2 tbsp): Boosts the dressing with a crisp acidity that ties the whole dish together.
Dijon mustard (2 tsp): Gives the dressing a subtle spice and depth.
Honey or maple syrup (2 tbsp): Sweetens the dressing naturally, complementing the apples and pecans.
Celery seed (⅛ tsp, optional): Adds a hint of earthy warmth for a more layered flavor.
Salt and pepper: Essential seasonings that enhance all the other flavors perfectly.

How to Make Apple Fennel Slaw with Dried Cranberries and Candied Pecans Recipe

Step 1: Prepare the Dressing

Start by whisking together the Greek yogurt, sour cream, apple cider vinegar, Dijon mustard, and honey in a medium bowl until the mixture is silky smooth. If you have celery seed on hand, toss in a pinch to add a subtle earthiness. Season with salt and pepper to taste, then cover and chill for at least 30 minutes. This resting time allows the flavors to marry beautifully, making the dressing dance on your taste buds once mixed into the slaw.

Step 2: Chop and Slice the Vegetables and Fruit

While the dressing rests, shred the green cabbage into thin ribbons. Use a mandoline or a sharp knife to thinly slice the fennel bulb for an even, delicate crunch. Core your Honeycrisp apples and julienne them with the skin on to keep their bright color and add juicy bursts. Finally, slice the green onions, both green and white parts included, for a gentle onion flavor that won’t overpower the slaw.

Step 3: Combine the Slaw Ingredients

In a large bowl, combine the shredded cabbage, fennel slices, julienned apples, and sliced green onions. Add the dried cranberries for a zingy chew, and fold in the chopped candied pecans for a buttery crunch. This mix alone is enticing, with all the textures and colors you want from a memorable side dish.

Step 4: Toss With the Dressing

Pour your chilled dressing over the slaw mixture, then toss everything gently until every shred and slice is coated in creamy, tangy goodness. This step is where the magic happens, as the dressing clings to the layers of crisp vegetables and fruit, uniting them into one harmonious dish.

Step 5: Let the Flavors Meld

Cover the bowl and refrigerate the slaw for at least 20 to 30 minutes. This chill time is vital; it allows the flavors to meld and soften slightly, bringing out the natural sweetness of the apples and cranberries and the savory notes from the dressing. Before serving, give the slaw a final toss to refresh the textures and distribute the dressing evenly.

How to Serve Apple Fennel Slaw with Dried Cranberries and Candied Pecans Recipe

A white scalloped bowl filled with a creamy salad made of three main layers: the base layer is thin white and pale green shredded vegetables with some light green herbs, the middle layer has thin slices of red-skinned apples mixed throughout, and the top layer is sprinkled with dark red dried cranberries and small brown nut pieces, giving a mix of soft, crunchy, and chewy textures. The bowl is placed on a white marbled surface, with blurred red apples and a basket in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle extra candied pecans or a few whole dried cranberries on top right before serving for added texture and a pretty finishing touch. A few sprigs of fresh fennel fronds can also brighten the presentation and amplify the subtle anise flavor in the salad.

Side Dishes

This Apple Fennel Slaw with Dried Cranberries and Candied Pecans Recipe pairs beautifully with roasted turkey, grilled chicken, or pork tenderloin. It also complements richer, cozy dishes like mashed potatoes or baked mac and cheese by adding brightness and crunch to balance the plate.

Creative Ways to Present

For a party, serve this slaw in individual small bowls or mason jars for an inviting, rustic look. You can also turn it into a vibrant topping for sandwiches or tacos, transforming your meal with its crisp freshness and sweet-savory notes.

Make Ahead and Storage

Storing Leftovers

Store any leftover Apple Fennel Slaw with Dried Cranberries and Candied Pecans Recipe in an airtight container in the refrigerator for up to 3 days. Give it a quick toss before serving to refresh the crispness and redistribute the dressing.

Freezing

Since this slaw is best enjoyed fresh and crisp, freezing is not recommended. The apples and cabbage do not retain their texture well after freezing and thawing.

Reheating

This slaw is served cold or at room temperature and does not require reheating. If you prefer it slightly warmer, let it sit out for 15 minutes at room temperature before serving.

FAQs

Can I use a different type of apple in this recipe?

Absolutely! While Honeycrisp apples offer the perfect combination of sweetness and tartness with a firm texture, you can also use Granny Smith for a tarter slaw or Fuji for extra sweetness. Just make sure the apples are crisp to retain the slaw’s pleasant crunch.

Is there a vegan version of this Apple Fennel Slaw with Dried Cranberries and Candied Pecans Recipe?

Yes! Swap the Greek yogurt and sour cream for plant-based alternatives like coconut yogurt or cashew cream, and use maple syrup instead of honey. The dressing will still be just as creamy and flavorful.

Can I make the candied pecans at home?

Definitely! To make candied pecans, toss pecan halves in melted butter and brown sugar, then bake until caramelized and crunchy. Homemade versions elevate the slaw even more, adding fresh nutty sweetness.

What if I don’t have a mandoline to slice the fennel?

No worries! You can carefully slice the fennel thinly with a sharp knife. The key is to aim for thin, even slices to maintain the delicate texture and flavor.

How far ahead can I prepare this slaw?

You can prepare the slaw up to a day in advance. Just keep it refrigerated, and toss it briefly before serving. The flavors develop nicely overnight, making it even tastier!

Final Thoughts

This Apple Fennel Slaw with Dried Cranberries and Candied Pecans Recipe has become one of my favorite ways to brighten the table, especially during cooler months when hearty is lovely but fresh is needed. It’s effortless to put together, packed with unique textures and flavors, and your family and friends will surely ask for the recipe again. Go ahead and make this slaw part of your next meal – I promise it will bring smiles and crunches all around!