Apple Fennel Slaw Recipe
This apple fennel slaw with cabbage and pomegranate makes a refreshing and healthy addition to any winter meal. It's especially festive for the holidays thanks to the lovely addition of fresh pomegranate arils! Ready in less than 20 minutes!
Servings: 4 people
Calories: 216kcal
Equipment
Ingredients
Slaw:
- ¼ head green cabbage
- 1 large fennel bulb
- 2 tablespoon fennel fronds
- 1 large crisp apple
- 1 cup pomegranate arils
Dressing:
- ¼ cup olive oil
- 2 tablespoon apple cider vinegar
- 1 teaspoon lime juice or lemon
- 1 teaspoon maple syrup
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 tablespoon parsley basil, mint, or cilantro, chopped, optional
Instructions
- Thinly shred cabbage. (a mandoline slicer is recommended for best results).
- Remove bulb from fennel. Rinse fennel fronds, remove and set aside 2 tablespoon chopped fronds. Cut the fennel bulb in half and slice thin.
- Core, peel and quarter the apple. Thinly slice the apple. Stack slices and cut into matchsticks reserving a few slices for garnish.
- Remove pomegranate arils (in bowl of water) and set aside 1 cup for the recipe.
- Prepare the dressing by whisking all the ingredients in a measuring cup.
- Place cabbage, fennel & apple in a large bowl and mix in the dressing, pomegranates, fronds and herbs.
- Serve topped with apple slices and fronds.
Notes
Plan ahead if you know you will have leftovers and store the extra without the dressing added so it will last longer.
Use a mandoline to get evenly sliced cabbage and fennel. It's not necessary but makes it easier.
Buy ingredients within a few days of making this apple slaw for the best flavor and freshness.
Nutrition
Calories: 216kcal | Carbohydrates: 23g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 189mg | Potassium: 497mg | Fiber: 6g | Sugar: 13g | Vitamin A: 160IU | Vitamin C: 34mg | Calcium: 62mg | Iron: 1mg