With the warm months right around the corner, I wanted to start working on some slaws for dinner and entertaining for Spring and Summer. This Apple Fennel Slaw was the first to make the list and after your first bite, you’ll know exactly why. It has a buttery sweetness with a hint of licorice from the fennel. It’s a light slaw that stays crisp, because there’s minimal mayonnaise in the recipe. This will be perfect for a picnic or cookout on a sunny day.
Tips to get the most out of your slaw
This Apple Fennel Slaw is pretty easy to make. You’re just slicing up the ingredients and mixing them well. However, there are a few things you want to keep in mind to make sure that your slaw serves your well.
- It’s all about the cut. For this slaw, I think that shredding the ingredients are great. But, if you want the flavor of the apple to stand out more, slice them bigger and thinner. I choose to slice the radishes in the same way, so that the pink color would brighten up the slaw a bit.
- Slice the apples right before making the slaw to avoid them getting brown. You can also toss the apples in some lemon juice to help prevent them from turning brown.
This slaw is absolutely delicious on its own, but I think you can get a lot more bang for your buck, if you pair it with other items to make a complete meal.
- Pork Loin – I absolutely love pairing this slaw with pork loin. For instance, the other night I bought a pre-marinate pork fillet and stuffed it with sliced apples and Swiss cheese. Once it was ready to be served, I topped it with a huge helping of slaw, and served with whipped savory yams.
- Flank Steak
- Grilled Chicken Breast
Apple Fennel Slaw
4–5 Granny Smith Apples (thinly sliced halves or shredded)
1/2 cabbage (shredded)
1/4c Fennel Leaves
10 radishes (thinly sliced halves or shredded)
Toss apples in juice from half a lemon
Mix all of the ingredients in a medium size bowl
Add salt and pepper to taste
Chill before serving
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