Crisp Apple-Fennel Slaw with Cider Vinaigrette
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 6
Approximate Time
Prep
10 min
Cook
0 min
Additional
15 min
Total
25 min
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
1 medium fennel bulb, cored and thinly shaved (about 2 cups (150 g)), fronds reserved for garnish 2 crisp apples (Honeycrisp or Gala), julienned 2 cups (480 ml) thinly sliced green cabbage (about 5 oz (140 g)) 2 celery stalks, thinly sliced 1 / 4 small red onion, very thinly sliced 2 tbsp (30 ml) chopped fresh dill (or parsley) 1 / 3 cup (80 ml) toasted pecans, chopped (optional) (about 1 1/4 oz (35 g)) 3 tbsp (45 ml) apple cider vinegar (3 tbsp (45 ml)) 1 tbsp (15 ml) Dijon mustard (1 tbsp (15 ml)) 1 tsp (5 ml) honey (1 tsp (5 ml)) 1 / 4 tsp (1.25 ml) celery seed 1 / 4 tsp (1.25 ml) kosher salt, plus more to taste 1 / 8 tsp (0.625 ml) freshly ground black pepper 1 / 4 cup (60 ml) extra-virgin olive oil (4 tbsp (60 ml))
Show original ingredient measurements
1 medium fennel bulb, cored and thinly shaved (about 2 cups / 150 g), fronds reserved for garnish 2 crisp apples (Honeycrisp or Gala), julienned 2 cups thinly sliced green cabbage (about 140 g) 2 celery stalks, thinly sliced 1 / 4 small red onion, very thinly sliced 2 tbsp chopped fresh dill (or parsley) 1 / 3 cup toasted pecans, chopped (optional) (about 35 g) 3 tbsp apple cider vinegar (45 ml) 1 tbsp Dijon mustard (15 ml) 1 tsp honey (5 ml) 1 / 4 tsp celery seed 1 / 4 tsp kosher salt, plus more to taste 1 / 8 tsp freshly ground black pepper 1 / 4 cup extra-virgin olive oil (60 ml)
Instructions
1. In a large bowl, combine fennel, apples, cabbage, celery, red onion, and dill. 2. In a small bowl, whisk together apple cider vinegar, Dijon mustard, honey, celery seed, salt, and pepper. Slowly whisk in olive oil until emulsified. 3. Pour the vinaigrette over the slaw and toss to coat evenly. Adjust seasoning with additional salt or vinegar to taste. 4. Let the slaw rest 10–15 minutes to slightly wilt and meld flavors. 5. Fold in pecans just before serving and garnish with chopped fennel fronds. Serve chilled or at room temperature.
Estimated Nutritional Information*
Per serving | Servings: 6
Calories: 103 kcal
Carbohydrates: 5.1 g
Protein: 0.8 g
Fat: 9.2 g
Saturated fat: 1.3 g
Fiber: 1.7 g
Sodium: 135 mg
Potassium: 194 mg
Calcium: 31 mg
Iron: 0.45 mg
Vitamin A: 17 µg RAE
Vitamin C: 12.3 mg
Generated: 2026-11-05T19:35:06+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Fiber, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin C are known subtotals. Missing contributions are unknown, not zero.