Fennel and Apple Slaw

Why You’ll Love This Recipe

• Bright and refreshing: contrasts crunchy veggies and apples with chewy dried fruit.
• Easy to customize: omit fennel, change fruit, or swap nuts/seeds.
• Perfect side or topping: from tacos to sandwiches, or as a lunch bowl base.
• Quick prep: ready in about 20 minutes—ideal for last-minute gatherings.

Ingredients

Slaw Base

• 4 cups shredded green cabbage (½ head)
• 2 cups shredded purple cabbage (½ small head)
• 2 medium apples, cut into matchsticks
• 1 fennel bulb, halved, cored, thinly sliced (optional)
• 1 carrot, grated
• 2 green onions, thinly sliced on the bias
• ½ cup dried cranberries (or other dried fruit)
• ½ cup sliced almonds, toasted

Dressing

• Your preferred homemade coleslaw dressing or store-bought brand

Directions

1. Prepare veggies and fruit: shred both cabbages, matchstick the apples (toss quickly in lemon juice to prevent browning), thinly slice fennel and onions, and grate the carrot.
2. Toast almonds: in a dry skillet over medium heat, stir until fragrant and just turning golden (~3–5 min). Let cool.
3. Combine: add all the slaw ingredients to a large bowl, sprinkle in dried fruit and almonds.
4. Dress: pour in coleslaw dressing to taste—start small, toss, then adjust as needed.
5. Serve: enjoy immediately for crunch, or chill briefly to let flavors meld.

Servings and Timing

• Servings: about 6 (based on typical cabbage slaw yields)
• Prep time: ~15–20 minutes
• Total time: ~20 minutes

Variations

• Fennel-free: omit fennel or replace with celery for crunch.
• Fruit swap: try dried cherries, apricots, or golden raisins.
• Nut-free option: use toasted seeds (like pumpkin or sunflower) or omit entirely.
• Add herbs: fresh parsley, mint, or tarragon brighten flavors.
• Cheese choice: fold in crumbled feta or goat cheese for creaminess.

Storage/Reheating

• Make‑ahead: prep all slaw and store undressed in an airtight container in the fridge for up to 3 days .
• Dress just before serving to keep the slaw crisp.
• Leftovers: after dressing, store in fridge for 1–2 days—texture softens but it’s still tasty .

FAQs

1. Can I make this slaw ahead of time?

Yes—prep and store undressed for up to 3 days. Then dress and serve to retain crunch.

2. How do I prevent apples from browning?

Toss matchsticks in a little lemon juice immediately after slicing.

3. Is fennel necessary?

No—if you don’t like its mild licorice flavor, substitute celery or skip it entirely.

4. What dressings work best?

Coleslaw dressings (creamy or vinaigrette) both work—adjust sweetness/acidity to your taste.

5. Can I make it vegan?

Yes, just choose a vegan coleslaw dressing and ensure your dried fruit and nuts are vegan-friendly.

6. What nuts can I use instead of almonds?

Walnuts, pecans, or seeds like pumpkin or sunflower are great alternatives.

7. Can I add protein?

Yes—stir in grilled chicken, chickpeas, tuna, or tempeh for a heartier option.

8. Will the slaw get soggy?

Over time, moisture from produce softens it. Keep slaw undressed until serving to maintain crispness.

9. Best cabbage types?

Use green or purple, or try Napa for a softer bite. Mix as desired.

10. Does it freeze well?

No—frozen slaw becomes mushy. Best enjoyed fresh or chilled.

Conclusion

This Fennel and Apple Slaw is a wonderfully crisp, vibrant, and adaptable salad perfect for any occasion. With its blend of crunchy veggies, sweet fruit, and toasty almonds, it livens up any table—whether as a side, a topping, or a stand-alone dish. Enjoy its fresh flavors and easy prep, and remember: for the best crunch, dress it right before serving!

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