Apple Fennel Coleslaw
This crispy, refreshing coleslaw combines sweet apples with crunchy fennel and cabbage in a light, tangy dressing. Perfect for summer cookouts or as a side for any meal, the bright flavors make this a standout dish everyone will ask for again!
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.