Best 4 Tangy Apple Fennel Slaw Recipes

Tangy apple fennel slaw is a refreshing and flavorful side dish that is perfect for summer gatherings or potlucks. This classic coleslaw recipe gets a tangy twist from the addition of apple and fennel, creating a unique and delicious dish that is sure to be a hit. The combination of sweet, tart, and crunchy ingredients makes this slaw a perfect accompaniment to grilled meats, fish, or poultry, and it can also be served as a light lunch or snack. With just a few simple ingredients and a few minutes of prep time, you can easily make this delicious and refreshing slaw at home.

Here are our top 4 tried and tested recipes!

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

Ingredients

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

Ingredients

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

Ingredients

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

Ingredients

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.

Tips:

Use a sharp knife or mandoline to thinly slice the apples and fennel for a more crisp and refreshing slaw.
If you don't have a mandoline, use a food processor fitted with a slicing blade to save time.
Be sure to remove the core from the apples before slicing.
For a tangier slaw, use a combination of apple cider vinegar and lemon juice in the dressing.
If you like a sweeter slaw, add a bit of honey or maple syrup to the dressing.
Add some chopped nuts or seeds for extra crunch and flavor.
Serve the slaw immediately or chill it for a few hours before serving for a more developed flavor.

Conclusion:

Tangy apple fennel slaw is a delicious and refreshing side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like it tangy, sweet, or crunchy, this slaw is sure to please everyone at the table. So next time you are looking for a healthy and flavorful side dish, give this tangy apple fennel slaw a try.