Apple, Cabbage, and Fennel Slaw

I have to thank my cousin Cindy for the recipe that inspired this salad. She’s a big fan of apples, and they find their way into many of her recipes. When Cindy lived in Nevada, she had a neighbor with apple trees who would bring them bags and bags of apples, so she added them to just about everything. And why not? An apple a day keeps the doctor away!

~ Bobbi

Difficulty:

Easy!

Cost:

Inexpensive!

Serves:6people

Serving Size:3/4 cup

Apple, Cabbage, and Fennel Slaw

Votes: 1 Rating: 5 You: Rate this recipe!

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Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan

This slaw is refreshing and attractive, plus it’s easy to clean up afterward! Easily double the recipe for a larger crowd, and make it the day before if desired. The salad tastes even better the next day!

• CourseSalads, Sandwiches
• CuisineAmerican

Tools:measuring cups and spoons, large bowl, knife and cutting board

	Prep Time
	20 minutes

Passive Time

1 hour, or longer (recommended)

Prep Time 20 minutes

Passive Time 1 hour, or longer (recommended)

Difficulty: Easy! Cost: Inexpensive! Serves:6people Serving Size:3/4 cup

Apple, Cabbage, and Fennel Slaw Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan This slaw is refreshing and attractive, plus it’s easy to clean up afterward! Easily double the recipe for a larger crowd, and make it the day before if desired. The salad tastes even better the next day! CourseSalads, Sandwiches CuisineAmerican Tools:measuring cups and spoons, large bowl, knife and cutting board Prep Time 20 minutes Passive Time 1 hour, or longer (recommended) Prep Time 20 minutes Passive Time 1 hour, or longer (recommended)

Ingredients

Dressing:

• 2 tablespoons mayonnaise or plain Greek yogurt
• 1 tablespoon lemon juice
• 1 teaspoon honey or 2 teaspoons sugar*
• 1/2 teaspoon dried dill or 1-1/2 teaspoons fresh, chopped
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper

Vegetables:

• 2 cups chopped green cabbage
• 1 cup chopped fennel
• 1 apple (Honey Crisp or similar recommended)
• 1-2 scallions (green onion)

Garnish: (optional)

• 2-3 sprigs fresh dill

Servings: people

Units:MetricUS Imperial

Instructions

1. Combine dressing ingredients in a large bowl and stir.

   
2. Thinly slice cabbage, then cut across to chop. Measure 2 cups and add to the bowl with dressing.

   
3. Cut stalks off fennel. Cut bulb into quarters and remove core. Thinly slice across 2 quarters to yield about 1 cup. NOTE: Use remaining fennel bulb in a green salad, soup, or sautéed vegetables. Save stalks for making vegetable broth.

   
4. Cut apple into quarters, removing the core but not the peeling. Cut each quarter in half lengthwise to form 8 slices.

   
5. Cut across each slice to form 1/8-inch-thick pieces. Add to cabbage.

   
6. Thinly slice 1 to 2 scallions (both white and green parts) to yield about 1/4 cup. Add to salad and toss.

   
7. Cover and chill at least 1 hour, for best flavor. Keeps well up to 3 days. Garnish with fresh dill springs or fennel fronds if desired.

   

Recipe Notes

*Tip: Honey is twice as sweet as sugar, so use twice as much sugar as honey, or to taste. Our slaw is just barely sweet, but mainly from the apples.

SERVING SUGGESTIONS:

• Serve with Classic Hamburgers, Sweet Potato Black-Eyed Pea Burgers, or Smoked Paprika Chicken.

VARIATIONS:

• Use all cabbage or all fennel instead of a mixture if desired.

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