Fennel Apple Salad

This fresh, easy slaw is made with shaved fennel, julienned apples, dill, pine nuts, and a cider vinaigrette. It's got an irresistibly crisp texture and interesting flavor profile that makes it a fun side dish for fall and winter meals or holiday gatherings. Plus, it's vegan, vegetarian, dairy free, and gluten free.

Course Salad, Side Dish

Cuisine American

Prep Time 30

Total Time 30

Servings 1-cup servings

Calories 194kcal

Author Lizzie Streit, MS, RDN

Ingredients

Dressing

¼ cup extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon maple syrup
½ teaspoon kosher salt
¼ teaspoon celery seed
¼ teaspoon freshly ground black pepper
½ small red onion thinly sliced, about ½ cup

Salad

2 medium bulbs fennel cored and shaved, about 3 cups
2 medium apples cored and julienned, about 3 cups
6 tablespoons chopped fresh dill
2 tablespoons chopped fennel fronds if your bulbs came with them
6 tablespoons pine nuts

US Customary - Metric

Instructions

In a measuring cup or small bowl, whisk together the olive oil, cider vinegar, mustard, maple syrup, salt, celery seed, and pepper. Add the thinly sliced red onion and stir until coated. Let the dressing sit while you make the rest of the salad. This will help the onion marinate a little.
Prep the fennel and apples. I like to use a mandoline to thinly shave the fennel (and also the red onion for the dressing). Before running it through the mandoline, cut the bulbs into quarters and slice off the core from each quarter.
Next, I use a julienne blade to slice the apples into thin matchsticks, stopping at and discarding the core. If you do not have these tools, don't worry! You can use a knife and/or hand or box grater to thinly slice the produce instead.
Combine the fennel, apples, chopped dill and fennel fronds, and pine nuts in a large mixing bowl.
Pour the dressing with red onion over the ingredients. Toss until coated. Enjoy!
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Notes

Keep leftovers in an airtight container in the fridge for up to 2 to 3 days. Keep in mind that the apples will brown and the produce may get a little soggy from sitting in the dressing, but it will still be edible.
I like to use Honeycrisp, SweeTango, Gala, or other sweet varieties of apples in this slaw to balance the flavors. If you want a tarter flavor, use Granny Smith or Pink Lady apples.

Nutrition