Apple Fennel Slaw
Crisp shaved fennel and tart green apple tossed in a bright lemon-Dijon vinaigrette with fresh dill. A light, anise-scented no-cook slaw that pairs beautifully with grilled fish or pork.
Ingredients
- 2 fennel bulb, cored, thinly sliced
- 2 Granny Smith apple, julienned
- 1/4 cup fennel fronds, roughly chopped
- 2 tbsp fresh dill, chopped
- 3 tbsp fresh lemon juice
- 3 tbsp extra-virgin olive oil
- 1 tsp Dijon mustard
- 1 tsp maple syrup or agave
- 1/2 tsp kosher salt
- 1/4 tsp black pepper, freshly ground
Instructions
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1
In a small bowl, whisk together 3 tbsp fresh lemon juice, 3 tbsp extra-virgin olive oil, 1 tsp Dijon mustard, 1 tsp maple syrup or agave, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper until emulsified.
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2
In a large bowl, combine 2 cored, thinly sliced fennel bulb, 2 julienned Granny Smith apple, and 1/4 cup roughly chopped fennel fronds.
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3
Pour the dressing over the fennel mixture and toss well to coat.
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4
Fold in 2 tbsp chopped fresh dill. Taste and adjust seasoning. Let the slaw rest for 5 minutes to allow the fennel to soften slightly, then serve.