Fennel and Apple Slaw
This vibrant Fennel and Apple Slaw combines shredded green and purple cabbage with crisp apples, sweet dried cranberries, and toasted almonds—all tossed in your favorite coleslaw dressing. It’s a fresh, crunchy, and colorful side salad that’s easy to make, endlessly customizable, and perfect for everything from tacos and sandwiches to picnics and potlucks.
- Prep Time: 15–20 minutes
- Total Time: ~20 minutes
- Yield: 6 servings
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
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, and thinly sliced (optional)
1 carrot, grated
2 green onions, thinly sliced
½ cup dried cranberries (or other dried fruit)
½ cup sliced almonds, toasted
Dressing:
Your favorite coleslaw dressing (homemade or store-bought)
Instructions
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Prepare all vegetables and apples. Toss the apple matchsticks in a little lemon juice to prevent browning.
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Toast almonds in a dry skillet over medium heat for 3–5 minutes until fragrant and golden. Let cool.
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In a large bowl, combine cabbage, fennel, carrot, green onions, apples, cranberries, and almonds.
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Add dressing a little at a time, tossing well after each addition until coated to your liking.
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Serve immediately for best crunch or chill briefly to meld flavors.
Notes
Make-ahead: Prep the slaw base up to 3 days in advance and store undressed in the fridge.
Vegan: Use a vegan-friendly coleslaw dressing and check labels on dried fruit and nuts.
Fennel substitute: Use thinly sliced celery or omit.
Nut-free: Use sunflower seeds, pumpkin seeds, or skip the nuts entirely.
Fruit options: Dried cherries, golden raisins, or chopped dried apricots also work well.
Find it online: https://familydinnercooking.com/fennel-and-apple-slaw/
