Description
A vibrant and refreshing slaw that perfectly balances the aromatic anise notes of fresh fennel with the crisp, tart bite of Granny Smith apples. This nutrient-dense side dish is dressed in a bright, zesty lemon vinaigrette, offering a light and crunchy texture that complements grilled proteins or grain bowls. Perfect for quick weeknight meals, this vegetarian side dish requires no cooking and brings a restaurant-quality presentation to your table with minimal effort.
Ingredients
1 large fresh fennel bulb, stalks and fronds removed
2 medium Granny Smith apples
3 tbsp freshly squeezed lemon juice
2 tbsp high-quality extra virgin olive oil
1 tsp honey
2 tbsp fresh mint leaves, finely chopped
Salt and black pepper to taste
Instructions
Trim the fennel bulb and slice it into paper-thin strips using a mandoline or sharp knife.
Remove the core from the apples and cut into thin matchsticks to match the fennel size.
Combine the sliced fennel and apples in a large chilled stainless steel bowl.
In a small glass jar, whisk together lemon juice, olive oil, honey, salt, and pepper until emulsified.
Pour the dressing over the fennel and apple mixture.
Toss gently with tongs until well coated and finish with chopped fresh mint.
Notes
Store the slaw in an airtight container in the refrigerator; it tastes even better after an hour as the fibers soften. You can substitute maple syrup for honey if preferred. For best results, use a mandoline to achieve consistent thinness.
- Prep Time: 15
- Category: Recipes
- Method: Raw
- Cuisine: Modern American
Nutrition
- Serving Size: 1 cup
- Calories: 115
- Sugar: 12g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 1g
- Cholesterol: 0mg