Fennel Salad with Apples and Creamy Apple Cider Dressing

Name: Fennel Salad with Apples and Creamy Apple Cider Dressing
Prep time: 15 min
Total time: 15 min
Yield: 6 people
Ingredients: 1 granny smith apple; 2 tablespoons cider vinegar; 1 bulb fresh fennel; 1 ½ cups shredded green cabbage; 3 green onions, sliced; ¼ cup apple cider; ¼ cup mayonnaise; ¼ cup sour cream; 1 teaspoon salt; ¼ teaspoon freshly-ground black pepper

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Prep Time
15 mins
Total Time
15 mins
Servings
6 people
Calories
122 kcal
Course
Salad
Cuisine
American

Fennel Salad with Apples and Creamy Apple Cider Dressing

Maisie Hall

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This cool, crisp winter slaw is the perfect contrast to hearty meat-based entrees like roasted pork, BBQ pulled pork, or crispy roast chicken. Add cornbread on the side for a delicious meal!

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Ingredients

Servings

1 granny smith apple
2 tablespoons cider vinegar
1 bulb fresh fennel
1 ½ cups shredded green cabbage
3 green onions, sliced
¼ cup apple cider
¼ cup mayonnaise
¼ cup sour cream
1 teaspoon salt
¼ teaspoon freshly-ground black pepper

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Instructions

Peel, core and coarsely grate the apple on a cheese grater. Place in a large bowl and immediately toss with cider vinegar to prevent browning.
Remove stalks and fronds from the fennel bulb. Reserve some of the nicer feathery fronds for a garnish; discard the rest. Cut the fennel bulb in half and thinly slice on a mandoline (if you have one) or with a sharp knife. Place in the large bowl with the apple.
Add the cabbage and green onion to the bowl; toss to combine.
In a small bowl, whisk together apple cider, mayonnaise, sour cream, salt and pepper. Gradually pour over the salad and mix well (you probably won’t need all of the dressing). I typically use about half to ¾ of the dressing, and then save the rest in the fridge for another salad later. Serve immediately or cover and chill. Garnish with reserved fennel fronds.

Notes

Add the dressing gradually, because you might not need all of it. I typically prefer about half - ¾ of the dressing since I don't want my slaw too "wet." It's really a matter of personal preference, though, so just adjust as you stir.
Shave the fennel with a mandoline, if possible. This yields very thin slices that are even in width. If you don't have a mandoline, a sharp knife will also work.
You can substitute with a prepared coleslaw mix in lieu of shredding or slicing your own green cabbage.
Tart Granny Smith apples work best in this recipe; however, you can also substitute with other crisp varieties like Honey Crisp or Pink Lady.
Use full-fat sour cream and full-fat mayonnaise (I like Duke's brand best) for a smooth, creamy dressing.
Add thinly-sliced radish to the salad for a zesty bite and pretty red color.

Nutrition Information

Show Details

Serving 1/6 of the recipe Calories 122kcal (6%) Carbohydrates 10g (3%) Protein 1g (2%) Fat 9g (14%) Saturated Fat 2g (10%) Trans Fat 1g Cholesterol 9mg (3%) Sodium 480mg (20%) Potassium 269mg (8%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 211IU (4%) Vitamin C 14mg (16%) Calcium 45mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 122 kcal

% Daily Value*

Serving	1/6 of the recipe
Calories	122kcal	6%
Carbohydrates	10g	3%
Protein	1g	2%
Fat	9g	14%
Saturated Fat	2g	10%
Trans Fat	1g	50%
Cholesterol	9mg	3%
Sodium	480mg	20%
Potassium	269mg	6%
Fiber	3g	12%
Sugar	5g	10%
Vitamin A	211IU	4%
Vitamin C	14mg	16%
Calcium	45mg	5%
Iron	1mg	6%