Apple Fennel Coleslaw
Today I’m super excited to share one of my favorite summer side salads with you…..It’s creamy apple fennel coleslaw! This isn’t your ordinary coleslaw.
The sweet crunch of apples mixed with the light licorice hint of fennel makes this dish sing. It’s so easy to throw together, but it tastes like you spent hours on it.
Why You’ll Love Apple Fennel Coleslaw:
- It stays crisp in the fridge for days – perfect for busy folks!
- You can make it in under 15 minutes with simple ingredients.
- The sweet-tangy dressing has way less sugar than store-bought versions.
- Pairs with everything from burgers to grilled chicken to tacos.
Ingredients You’ll Need
To make apple fennel coleslaw, you just need a few fresh, simple ingredients. Each one adds crunch, flavor, and color to this tasty salad!
For the Coleslaw
- Green cabbage: The base of our slaw, giving that classic crunch we all love. Look for heads that feel heavy for their size.
- Red cabbage: Adds gorgeous color and a slightly peppery flavor. The purple pop makes this dish extra pretty on the plate!
- Fennel bulb: The secret star! It brings a subtle licorice flavor that’s not overpowering. Trust me on this one.
- Crisp apples: I use Honeycrisp or Granny Smith for their perfect balance of sweet-tart flavor and amazing crunch factor.
- Carrots: These add natural sweetness and a beautiful orange color. Those rainbow carrots work great too, if you find them!
- Fresh herbs: I love parsley, but dill or chives work beautifully too. Fresh herbs make everything taste garden-fresh.
For the Dressing
- Greek yogurt: Makes our dressing creamy but keeps it lighter than mayo-only versions. The tanginess works magic here.
- Mayonnaise: Just enough to give that classic coleslaw creaminess we all crave. The combo with yogurt is perfection!
- Apple cider vinegar: Brings that perfect zippy tang that keeps you coming back for more. Don’t skip this!
- Honey: Just a touch for sweetness. According to Healthline, natural sweeteners like honey can be part of a balanced diet.
Equipment You’ll Need
- Large mixing bowl: Big enough to toss everything without spilling. Those wide, shallow ones work best for even mixing.
- Cutting board: The bigger the better – we’ve got lots of chopping ahead! A non-slip one saves so many headaches.
- Sharp knife: Makes quick work of slicing cabbage and fennel. Dull knives make this job take forever!
- Grater or food processor: For quick veggie prep. The food processor’s slicing disc is my best friend for coleslaw.
- Measuring cups and spoons: For getting the dressing just right. Eyeballing works too once you’ve made it a few times!
- Whisk: To blend your dressing ingredients until smooth. A fork works in a pinch, but whisks make it creamier.
How to Make Apple Fennel Coleslaw
This refreshing coleslaw comes together in minutes but tastes like it took hours. The crisp veggies and fruit combined with a creamy, tangy dressing create the perfect balance.
Step 1: Core and thinly slice both cabbages. I like to stack the leaves and cut them into thin ribbons. Last summer, I finally learned this technique from my neighbor who used to work in a deli!
Step 2: Trim the fennel bulb, removing the tough outer layer and core. Slice it super thin (almost see-through). Save some of those feathery fronds for garnish!
Step 3: Core and julienne the apples. I leave the skin on for extra color and nutrients. A quick toss in lemon juice prevents browning if you’re prepping ahead.
Step 4: Grate or julienne carrots. The pre-shredded ones work in a pinch, but freshly grated tastes so much better and has the perfect texture.
Step 5: In a small bowl, whisk together yogurt, mayo, vinegar, honey, salt, and pepper. Make it taste good to you – everyone likes different levels of tang!
Step 6: Toss everything in your large bowl. Start with just enough dressing to coat, then add more if needed. Nobody likes soggy coleslaw!
Step 7: Let it chill for at least 30 minutes before serving. This rest time lets all those yummy flavors mingle and get friendly with each other.
Tips for the Best Apple Fennel Coleslaw
- Slice everything thin and uniform for the best texture. Those thick chunks of cabbage are no fun to eat and don’t absorb the dressing well.
- Make your dressing first and let it hang out in the fridge while you chop. Cold dressing coats better, and the flavors develop more.
- Don’t overdress! Start with less dressing than you think you need. You can always add more, but you can’t take it away once it’s mixed in.
- Taste as you go and adjust the seasoning. Balancing sweet, sour, salty, and bitter creates the most satisfying dishes.
- Let it rest, but not too long. Thirty minutes is perfect; overnight can make apples soft. I learned this the hard way at last year’s potluck!
Variations and Substitutions
- Make it dairy-free by using all mayo or vegan mayo. The taste stays amazing, just slightly richer without the yogurt tang.
- Add toasted nuts like walnuts or sliced almonds for extra crunch. Toast them first to bring out their nutty flavor.
- Try different apples depending on the season. Honeycrisp works great in fall, while Pink Lady is perfect in spring.
- Swap citrus for the vinegar. Fresh lemon or lime juice works beautifully and gives a different kind of zing.
- Add dried cranberries for little bursts of sweetness. They’re especially good in fall and winter versions of this slaw.
Make-Ahead and Storage Tips
- Prep veggies ahead, but store separately from dressing. Combine everything up to 4 hours before serving for best results.
- Store leftover slaw in an airtight container in the fridge. Push plastic wrap directly onto the surface to prevent oxidation.
- Refresh day-old slaw with a splash of vinegar and a little fresh herbs. It wakes everything up and makes it taste freshly made!
- Freeze? Don’t do it! Raw cabbage and apples don’t freeze well. Trust me on this one – I tried once and got mushy sadness.
- Drain excess liquid if your slaw gets watery after storing. A quick strain keeps everything crisp and delicious.
Serving Ideas
- Burger topping: Replace lettuce with this slaw on burgers for amazing crunch and flavor. The tang cuts through rich burger patties perfectly!
- Fish tacos: This slaw takes fish tacos to the next level. The apple-fennel combo pairs magically with mild white fish.
- BBQ sidekick: Serve alongside pulled pork or ribs. According to BBQ experts, creamy sides balance smoky meats perfectly.
- Sandwich stuffing: Pile it into sandwiches with turkey or ham. It adds the perfect crunch and freshness to every bite.
- Solo star: Honestly, I sometimes eat a bowl of this for lunch all by itself. It’s that good and fills you up with all those veggies!
Frequently Asked Questions (FAQs)
Apple Fennel Coleslaw
Ingredients
For the Coleslaw:
- 3 cups green cabbage, thinly sliced
- 1 cup red cabbage, thinly sliced
- 1 medium fennel bulb, thinly sliced (about 1 cup)
- 2 medium crisp apples Honeycrisp or Granny Smith, julienned
- 1 cup carrots grated
- 2 tablespoons fresh parsley, dill or chives chopped
For the Dressing:
- 1/2 cup Greek yogurt
- 1/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prep the veggies: Thinly slice green and red cabbage into ribbons. Remove the tough outer layer of fennel, core it, and slice very thin.
- Prep the fruits: Core and julienne the apples. Toss quickly with 1 tablespoon lemon juice to prevent browning.
- Make the base: Grate carrots using a box grater or food processor. Combine with cabbage, fennel, and apples in a large mixing bowl.
- Make the dressing: Whisk together Greek yogurt, mayo, apple cider vinegar, honey, salt, and pepper until smooth.
- Mix everything: Pour dressing over the veggie mixture, starting with just enough to lightly coat. Add chopped herbs and toss gently.
- Chill before serving: Let coleslaw rest in the fridge for at least 30 minutes.
Notes
- For best results, slice all vegetables very thin and uniformly.
- This coleslaw tastes even better after a few hours in the refrigerator.
- Store in an airtight container for up to 3 days.
- Add a squeeze of lemon juice to the apples to prevent browning if prepping ahead.
- For extra crunch, add 1/4 cup toasted sliced almonds or chopped walnuts just before serving.
