This Fennel and Apple Slaw is crisp, crunchy and full of balanced sweet-and-savory flavors. Thinly sliced fennel and matchstick apples add brightness and texture, while dried cranberries and toasted almonds bring chew and crunch. The salad is finished with a creamy, tangy coleslaw dressing for a fresh take on classic coleslaw.
Although slaw is often thought of as a summer side, the ingredients in this fennel and apple version are in season in cooler months too. You can prepare most of the components ahead of time, making it an easy dish for weeknights, gatherings or holiday meals.
If you enjoy coleslaw year-round, this recipe is a nice variation. The mix of cabbage, fennel and apple keeps the salad light and refreshing, while the creamy dressing gives it a familiar, comforting finish.
This fennel and apple slaw pairs well with grilled or roasted proteins and also makes a vibrant topping for sandwiches and tacos. It’s flexible, colorful and simple to assemble.
Table of contents
- Why you’ll love this recipe:
- Recipe ingredients
- Ingredient notes
- How to make apple fennel slaw
- FAQs
- Serving suggestions
- Recipe notes
- More recipes you’ll love
Why you’ll love this recipe:
- Crisp and vibrant. Thinly shredded cabbage, crisp fennel and fresh apple give this slaw a lively crunch and a variety of textures.
- Make ahead friendly. You can shred the cabbage and grate the carrot a day or two ahead and store the dressing separately for quick assembly.
- Versatile side. This slaw complements grilled and roasted meats, sandwiches, tacos or picnic fare—any meal that benefits from a bright, crunchy contrast.
- Easy to customize. Swap nuts or dried fruit, use different apples, or change the dressing to suit dietary needs or pantry items.
Recipe ingredients
This apple fennel slaw calls for simple, seasonal ingredients that are easy to adjust based on taste and availability.
Ingredient notes
- Cabbage. Use green, purple or a mix for color and texture. A pre-shredded coleslaw blend works if you want to save time.
- Apples. Choose firm varieties like Fuji, Honeycrisp, Pink Lady or Granny Smith. Cut into matchsticks to match the slaw texture.
- Fennel. Fennel adds a crunchy bite and a subtle anise note that pairs nicely with apple. If you prefer a milder flavor, use smaller bulbs or thinly slice the fennel.
- Carrot. Adds color and sweetness; optional but recommended for a balanced slaw.
- Green onions. Provide a mild onion flavor; substitute thinly sliced red onion for a sharper bite if you like.
- Dried fruit. Dried cranberries add sweet-tart chew; raisins, currants or chopped dried apricots are suitable alternatives.
- Nuts or seeds. Toasted sliced almonds are traditional here, but pecans, walnuts, pepitas or sunflower seeds also work well.
- Dressing. A simple creamy coleslaw dressing balances sweet and tangy notes. Use your preferred homemade or store-bought dressing and adjust the sweetness to taste.
How to make apple fennel slaw
This slaw is quick to assemble. Most of the time is spent shredding and slicing; there is no cooking required.
Pro tip: Prep the cabbage, carrot and dressing up to two days in advance and keep them refrigerated until ready to assemble.
Basic assembly:
- Combine the shredded green and purple cabbage, matchstick apples, grated carrot, thinly sliced fennel, sliced green onions, dried cranberries and toasted almonds in a large bowl.
- Add enough creamy coleslaw dressing to coat the mixture lightly.
- Toss gently to combine and serve immediately for best crunch.
FAQs
Yes—this slaw is full of vegetables and fruit that provide vitamins, minerals and fiber. If you are reducing carbs or sugar, use less apple and dried fruit or omit them. Choose a lighter dressing or reduce the amount of creamy dressing to lower calories and fat.
The slaw blends shredded cabbage, fennel, apple, carrot and green onion with dried cranberries and toasted almonds for texture. A creamy, tangy coleslaw dressing brings the flavors together.
Yes. Raw fennel is crisp with a mild licorice/anise flavor that becomes less pronounced when sliced thinly and combined with other ingredients.
Fennel bulbs vary in intensity. Choose smaller bulbs or use less fennel, or substitute celery for a similar crunch without the anise notes.
You can prep the vegetables and the dressing a day or two ahead, but for maximum crunch, toss the dressing with the slaw just before serving.
Serving suggestions
This fennel and apple slaw is versatile. Try some of these serving ideas:
- Serve alongside pan-seared or baked salmon or pork chops for a quick family dinner.
- Offer it with roasted pork loin or ribs for a Sunday dinner side.
- Bring it to a barbecue as a bright, crunchy counterpoint to grilled chicken and burgers.
- Use the slaw as a topping for pulled pork or shredded chicken sandwiches for extra flavor and texture.
Recipe notes
- Prep tip: Shred and store cabbage and carrot in airtight containers in the fridge for up to two days. Keep dressing separate until ready to serve.
- Nutrition shown typically excludes the coleslaw dressing unless noted otherwise.
- Toast almonds on a rimmed baking sheet at 350°F (175°C) for 8–10 minutes, or buy pre-toasted slices for convenience.
- Save fennel fronds and chop them into the slaw for a fresh, herb-like finish.
- Store leftovers in an airtight container in the refrigerator and consume within 24–48 hours for best texture.
More recipes you’ll love
- Broccoli slaw salad
- Citrus salad with fennel and avocado
- Kale slaw with apples and cranberries
- Napa cabbage salad
- Shaved fennel salad
Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social media so the author can see your photos.
Fennel and Apple Slaw
Ingredients
- 4 cups shredded green cabbage 1/2 head
- 2 cups shredded purple cabbage 1/2 small head
- 2 medium apples cut into matchsticks
- 1 fennel bulb halved, cored and thinly sliced; optional
- 1 carrot grated
- 2 green onions sliced thinly
- 1/2 cup dried cranberries or other dried fruit
- 1/2 cup sliced almonds toasted
- creamy coleslaw dressing enough to coat, homemade or store-bought
Instructions
-
Place the green and purple cabbage, apples, carrot, fennel, green onions, cranberries and toasted almonds in a large bowl.
-
Add just enough coleslaw dressing to coat the ingredients and toss gently to combine. Serve immediately for best texture.
Notes
- Prep: Shred cabbage and grate carrots up to two days ahead. Keep dressing refrigerated and combine just before serving.
- Nutrition values may vary depending on the dressing used; values shown are estimates.
- Toast almond slices on a rimmed baking sheet at 350°F (175°C) for 8–10 minutes if using raw nuts.
- Chop fennel fronds and stir them into the slaw for an herb-like note.
- Store leftovers in an airtight container for up to 48 hours; texture is best the first day.
Nutrition
Carbohydrates: 21 g
Protein: 3 g
Nutrition estimates are provided as a guideline and may vary with ingredient choices.
Did you try this recipe?
If you made this slaw, share a photo on social media and tag the author so they can see your version.