Fennel Salad with Apples and Creamy Apple Cider Dressing
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Fennel Salad with Apples and Creamy Apple Cider Dressing
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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
- 1 apple Granny Smith
- 2 tablespoons cider vinegar
- 1 fennel bulb fresh
- 1 ½ cups green cabbage shredded
- 3 green onion sliced
- ¼ cup apple cider
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 teaspoon salt
- ¼ teaspoon black pepper freshly-ground
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
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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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
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