Tangy Apple Fennel Slaw Recipes

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TANGY APPLE FENNEL SLAW



Tangy Apple Fennel Slaw image

Crunchy and tangy, this slaw pairs Granny Smith apples and fennel with a creamy horseradish dressing.

Provided by By Inspired Taste

Categories     Side Dish

Time 15m

Yield 6

Number Of Ingredients 9

3 Granny Smith apples, thinly sliced
1 bulb fennel, thinly sliced
1/4 cup lemon juice
1 tablespoon cream-style prepared horseradish
1 tablespoon olive oil
1 teaspoon honey
1/4 teaspoon salt
1/8 teaspoon pepper
Lemon peel strips, if desired

Steps:

  • In large bowl, place apples and fennel.
  • In small bowl, mix lemon juice, horseradish, oil, honey, salt and pepper until blended. Pour over apples and fennel; toss to coat. Garnish with lemon peel.

Nutrition Facts : ServingSize 1 Serving

BIG APPLE SLAW WITH HONEY MUSTARD



Big Apple Slaw with Honey Mustard image

Provided by Trisha Yearwood

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
1 tablespoon whole-grain mustard
1 tablespoon honey
1 lemon, juiced
Kosher salt and freshly cracked black pepper
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh parsley
1 Granny Smith apple, cut into thin matchsticks
1 Honeycrisp apple, cut into thin matchsticks
1 head fennel, thinly sliced, plus 1 tablespoon fronds, for serving

Steps:

  • Whisk together the oil, mustard, honey, lemon juice, 1/2 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Add the mint, parsley, apples and fennel and toss them together until they are coated in the dressing. Top with the fennel fronds. Serve immediately.

CELERY, APPLE, AND FENNEL SLAW



Celery, Apple, and Fennel Slaw image

Provided by Bon Appétit Test Kitchen

Categories     Salad     Side     No-Cook     Fourth of July     Picnic     Vegetarian     Kid-Friendly     Quick & Easy     Mother's Day     Graduation     Father's Day     Sukkot     Backyard BBQ     Buffet     Apple     Celery     Fennel     Fall     Spring     Summer     Family Reunion     Healthy     Vegan     Raw     Potluck     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 4 to 6 servings

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil
2 1/2 tablespoons apple cider vinegar
1 1/2 tablespoons coarsely chopped fresh tarragon
2 teaspoons fresh lemon juice
1/4 teaspoon sugar
3 celery stalks, thinly sliced diagonally, plus 1/4 cup loosely packed celery leaves
2 small fennel bulbs, thinly sliced crosswise, plus 1 tablespoon chopped fennel fronds
1 firm, crisp apple (such as Pink Lady, Gala, or Granny Smith), julienned
Kosher salt and freshly ground black pepper

Steps:

  • Whisk first 5 ingredients in a medium bowl. Add celery and celery leaves, thinly sliced fennel and chopped fennel fronds, and apple; toss to coat. Season to taste with salt and pepper.

FENNEL AND APPLE SLAW



Fennel and Apple Slaw image

Provided by Valerie Bertinelli

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
1/4 cup apple cider vinegar
2 tablespoons freshly squeezed orange juice
1 teaspoon honey mustard
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 cups finely shredded green cabbage
2 small fennel bulbs, cores removed and thinly sliced, fronds reserved for garnish
2 stalks celery, thinly sliced on a bias, plus 1/4 cup celery leaves
1 Honeycrisp apple, julienned

Steps:

  • To make the dressing, add the olive oil, vinegar, orange juice, honey mustard, salt and pepper to a mason jar. Cover and shake to emulsify. Set aside.
  • Add the cabbage, sliced fennel, celery, celery leaves and apple to a serving bowl. Top with the dressing. Toss to coat the vegetables in the dressing.
  • Garnish with the fennel fronds. Serve immediately or refrigerate until ready to serve.

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