Ingredients
Equipment
Method
Method
- Halve the fennel bulb lengthwise, remove the tough core and shave very thinly with a sharp knife or mandoline. Use the mandoline hand guard. Reserve the tender fronds for the optional garnish.
- Core the apples and cut into thin slices or matchsticks. Keep the peel for color and texture. Work close to the dressing step so the cut apple does not sit exposed for long.
- Place the fennel, apple and shallot in a large bowl.
- Whisk the olive oil, lemon juice, orange juice, Dijon, salt and black pepper in a small bowl or shake in a closed jar. Add the optional maple syrup if you would like a softer balance to the acidity.
- Pour the vinaigrette over the produce and toss gently until evenly coated.
- Refrigerate for about 15 minutes to let the flavors settle. Add the optional fennel fronds and toasted almonds or sunflower seeds just before serving.
Nutrition
Notes
Success tips: Thin, even slices make raw fennel tender enough to enjoy while keeping its crunch. Keep the slaw chilled.
Swaps: Firm pear can replace apple for a sweeter, softer result; slice it close to serving. Shredded carrot, thin radish or celery-root matchsticks can add crunch.
Meal prep: Refrigerate the dressed slaw in a covered container and enjoy within three days; keep nuts or seeds separate until serving. The apples may soften and darken slightly over time.
Timing: The 30-minute total includes the 15-minute chill; hands-on preparation is about 15 minutes.
Serving: Pair with tofu, chickpea patties or lentil cakes, add to a bowl with white beans, or use as a crisp topping for wraps and falafel pita.
Allergy choices: Sunflower seeds can replace almonds; check all ingredients and handling if avoiding nuts.
Nutrition basis: Approximate values are for one quarter of the dressed slaw, excluding optional maple syrup, fennel-frond and nut or seed garnishes, and unmeasured pepper.
