Description

Apple Fennel Slaw is a refreshing and hearty side dish perfect for fall gatherings. This upgraded slaw features crisp green cabbage, thinly sliced fennel, juicy julienned Honeycrisp apples, green onions, dried cranberries, and candied pecans all tossed in a sweet and tangy dressing made with Greek yogurt, sour cream, apple cider vinegar, Dijon mustard, and honey. It’s a vibrant, flavorful salad that complements autumn meals beautifully.

Ingredients

Slaw

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

Dressing

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

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Instructions

Prepare the dressing: In a medium bowl, whisk together Greek yogurt, sour cream, apple cider vinegar, Dijon mustard, and honey until smooth. Add celery seed if using, then season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes or until ready to use.
Prep the slaw ingredients: Shred the green cabbage and thinly slice the fennel bulb using a mandoline for even slices. Core the apples and julienne them into thin pieces, keeping the skin on. Thinly slice the green onions, including both green and white parts.
Combine slaw mixture: In a large bowl, add the shredded cabbage, fennel slices, julienned apples, and sliced green onions. Add dried cranberries and roughly chopped candied pecans.
Toss with dressing: Pour the chilled dressing over the slaw mixture. Toss everything together thoroughly to ensure all ingredients are well coated with the dressing.
Chill before serving: Cover the bowl and refrigerate the slaw for at least 20-30 minutes to allow flavors to meld. Before serving, give the slaw another good toss to redistribute the dressing and flavors.

Notes

Using a mandoline for slicing fennel and apples ensures uniform thin slices for better texture.
Candied pecans can be substituted with toasted walnuts or almonds if desired.
For a dairy-free version, substitute the Greek yogurt and sour cream with vegan alternatives and use maple syrup instead of honey.
The slaw can be prepared a few hours ahead and kept refrigerated to deepen the flavors.
If you prefer a tangier dressing, increase the apple cider vinegar slightly.