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Fennel Salad with Apples and Creamy Apple Cider Dressing

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!

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

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Add the cabbage and green onion to the bowl; toss to combine.
  4. 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

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

% 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.