Creamy Fennel and Apple Slaw

Whether you like your coleslaw as a side dish, or piled high on a pulled pork sandwich, this slaw with apple and fennel has an amazing fresh flavor.

Swapping Greek yogurt for the mayonnaise cuts the fat and calories significantly. Plus, the tart flavor pairs well with the slight sweetness from the apple and carrot providing a nice contrast in flavor.

You'll love the crunchy texture and complex flavors in this Creamy Fennel and Apple Coleslaw.

FAQs:

What is fennel?Fennel is a perennial herb with flowering stalks, feathery leaves, and a white bulb base. It’s crunchy, lightly sweet, and has a mild licorice flavor. Use it in salads to provide extra crunch and a more complex flavor. It’s also high in both fiber and potassium. Want to know more about fennel? Check out Healthline’s Benefits of Fennel.

How do you shred vegetables for coleslaw?Use a sharp knife to thinly slice, or cut in half or quarters and use a mandolin blade to achieve thin slices.

Is coleslaw healthy?Yes, it definitely can be. It’s base is vegetables which provide tons of fiber and nutrients. Just be sure to use a healthy dressing to coat all those veggies.

How long can I store coleslaw?Store in an airtight container in the refrigerator for up to four days.

Ingredients for Creamy Apple Fennel Slaw:

• Cabbage: I used green, but you can use either red or green, or a combination of both. Buy your cabbage already shredded to save some prep time.
• Fennel: Fennel has a great crunch, and it adds a subtle licorice flavor. Not a fan? Substitute celery.
• Carrot: Brings a light sweetness and pop of color to the coleslaw.
• Apple: Use any variety you like; I used Gala.
• Red onion: Adds extra flavor to the salad.
• Greek yogurt, apple cider vinegar, dijon mustard, and honey: Whisk them together to create a tart and creamy dressing for the coleslaw.

Which apple is best in coleslaw?

• Use any variety that you like. I elected to use a Gala apple since it has some sweetness to contrast with tartness from the Greek yogurt. Other sweet varieties to try include: Fuji, Honeycrisp, or Opal.
• If you prefer a tart apple, look for Granny Smith or Golden Delicious.

How to Prepare Fennel and Apple Slaw:

• Begin by prepping the veggies and apple. Peel and core the apple, then cut into matchsticks. Place in a small bowl. Thinly slice the onion, and add to the bowl with the apple. Add the juice of one lemon to the bowl, then gently mix all the ingredients together. The lemon will take some of the bite out of the onion, and will keep the apple from browning.
• Next, thinly slice the cabbage, and set aside. I bought my carrot shredded, but you can also grate a cup of carrot with a box grater. Set the carrot aside with the cabbage.
• To prepare the fennel, cut the fronds from the top (if present). Cut the fennel bulb in half lengthwise, then remove the core from the center. Next, thinly slice the fennel across the width.
• Prepare the dressing by adding the Greek yogurt, vinegar, mustard, honey, salt, pepper, and celery seed to a large bowl. Whisk together to thoroughly combine the ingredients.
• Add the prepared veggies and apple (yes, the lemon juice as well) to the dressing bowl, and fold together until well combined. Taste, and adjust salt and pepper if necessary.
• Refrigerate for at least 30 minutes before serving.
• Optional garnish: Top the coleslaw with chopped fennel fronds.

Serving Suggestions:

• Fennel Apple Slaw pairs perfectly with Smoked Pork Loin or Pork Tenderloin.
• Prefer to pair it with chicken? Try Air Fryer Whole Chicken, Buttermilk Brined Roasted Chicken, or Whole Smoked Chicken with Lemon and Rosemary.
• Use this crunchy slaw to top pulled pork or shredded chicken sandwiches.

More BBQ Side Dishes:

• Potato Salad with Bacon
• Avocado Deviled Eggs with Bacon
• Cowboy Caviar with Jalapeño
• Caprese Salad

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Ingredient Substitutions and Variations:

• Fennel: Try celery or bok choy. If you want to keep the fennel flavor, add crushed fennel or star anise seeds.
• Cabbage: Shredded Brussels sprouts have a similar flavor, but they don’t provide as much crunch.
• Make it vegan: Use a vegan mayonnaise in place of the Greek yogurt and switch out the honey for agave or date nectar.

Recipe Notes:

• Save the fennel fronds for another use, or chop and use to garnish the coleslaw.
• Save yourself some prep time by buying the cabbage and carrots already shredded.

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