Description
A crisp and refreshing slaw combining thinly sliced fennel, sweet apples, and cabbage, tossed in a bright mint vinaigrette. Perfect as a side for grilled meats, seafood, or as a light lunch salad.
Ingredients
🛒 Ingredients (serves 4–6):
For the Slaw:
1 medium fennel bulb, thinly sliced
1 small head of green cabbage, shredded
1–2 crisp apples, julienned
1 small red onion, thinly sliced (optional)
2 tablespoons fennel seeds, lightly toasted
Fresh mint leaves, chopped (about 2 tablespoons)
For the Mint Vinaigrette:
3 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar or lemon juice
1 teaspoon honey or maple syrup
1 teaspoon Dijon mustard
Salt and pepper, to taste
Extra chopped mint for garnish
Instructions
📝 Instructions:
Step 1: Prepare the Vegetables
Thinly slice fennel, cabbage, apples, and onion. Place them in a large mixing bowl.
Step 2: Toast Fennel Seeds
In a small dry skillet over medium heat, toast fennel seeds until fragrant, about 2–3 minutes. Add to the bowl with vegetables.
Step 3: Make the Vinaigrette
In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, pepper, and chopped mint.
Step 4: Toss Slaw
Pour vinaigrette over the slaw mixture and toss gently to combine. Let sit for 10–15 minutes to allow flavors to meld.
Step 5: Serve
Garnish with extra mint leaves and serve chilled or at room temperature.
Notes
- Make Ahead: Slice fennel and apples up to 2 hours in advance; dress just before serving to maintain crispness.
- Add Crunch: Toasted nuts or seeds, like almonds or pumpkin seeds, make a great addition.
- Flavor Swap: Swap mint with parsley or basil for a different herb profile.
- Apple Varieties: Use crisp varieties like Honeycrisp, Fuji, or Granny Smith for the best texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad / Side Dish
- Method: Raw / Tossed
- Cuisine: International / Light & Fresh