Fennel and Apple Slaw with Tangy Dijon Dressing
I have to confess, I have been a fennel hater pretty much my whole life. Despite this, I had the bright idea to develop a very crisp and autumnal cabbage-based salad with apple and fennel. I know, I even surprised myself with this! I couldn’t shake the idea, and now here we are. Another confession: this Fennel and Apple Slaw with Tangy Dijon Dressing may just be my gateway to fennel acceptance. The thinly sliced apples, cabbage, and fennel pair so beautifully together, and the Dijon dressing really just ties it all together with a big fat bow. If you’re a fennel hater like I was, this salad just might change your mind.
Table of Contents
- Ingredients to Make Fennel and Apple Slaw with Tangy Dijon Dressing
- Equipment
- Step 1—Shred the Cabbage, Fennel, and Apple
- Step 2—Prepare the Toasted Seeds
- Step 3—Make the Tangy Dijon Dressing
- Step 4—Assemble the Salad
- More Cool Weather Salads to Try
Ingredients to Make Fennel and Apple Slaw with Tangy Dijon Dressing
To make this salad, you will need the following ingredients:
- 300 grams green cabbage
- 375 grams fennel
- 1 medium green apple, cored
- 1 tablespoon olive oil
- 2 tablespoons raw pumpkin seeds
- 1 tablespoon raw sunflower seeds
- 1 teaspoon whole cumin seeds
- Sea salt and fresh black pepper
Tangy Dijon Dressing
- 1/3 cup olive oil
- 2 teaspoons minced shallot
- 1 tablespoon grainy Dijon mustard
- 2 teaspoons maple syrup
- 2 tablespoons apple cider vinegar
- 1/4 teaspoon sea salt
- Fresh black pepper
Equipment
- Mandoline: To achieve a consistent thickness for the shredded cabbage, fennel, and apple, a mandoline is the best tool to use. If you don’t have a mandoline, you can also use a sharp chef’s knife to thinly shred and slice the ingredients.
- Immersion Blender: My favourite tool for a perfectly emulsified dressing! If you don’t have an immersion blender, you can make the tangy Dijon dressing by hand. Instead of adding all the ingredients at once, start by whisking everything but the olive oil together, then slowly drizzle in the olive oil while whisking.
Step 1—Shred the Cabbage, Fennel, and Apple
There is something very satisfying about a super crisp salad. In the case of this fennel and apple slaw, thinly shredding or slicing the ingredients is the key to ultimate crispness.
Using a mandoline or sharp chef’s knife, finely shred the cabbage, fennel, and green apple. Transfer the shredded vegetables and apple to a large salad bowl.
Step 2—Prepare the Toasted Seeds
Heat a frying pan over medium heat. Add 1 tablespoon of olive oil. Once the oil is glistening, add the pumpkin, sunflower, and cumin seeds. Season with a bit of sea salt and fresh black pepper. Toast the seeds, stirring frequently, for 3 to 4 minutes.
Remove the toasted seeds from the heat and transfer them to a sheet of parchment paper to cool.
Step 3—Make the Tangy Dijon Dressing
In a jar or bowl big enough for your immersion blender to fit, add all the tangy Dijon dressing ingredients. Blitz the immersion blender to emulsify the dressing.
If you don’t have an immersion blender, you can make the tangy Dijon dressing by hand. Instead of adding all the ingredients at once, start by whisking everything but the olive oil together, then slowly drizzle in the olive oil while whisking.
Step 4—Assemble the Salad
Pour the tangy dressing over the salad. Massage the dressing into the shredded vegetables and apple.
Sprinkle the toasted seeds over the salad, then use a pair of tongs to toss to distribute.
Serve the salad immediately, or store it in the fridge for up to five days. Something I love about this salad is how well it stores. As it sits, it marinates in the flavours of the dressing while still maintaining its crispness—a great salad to make ahead!
More Cool Weather Salads to Try
Salads aren’t just for summer! Some of my favourite salad ingredients are in season through the fall and winter months. If you loved this Fennel and Apple Slaw with Tangy Dijon Dressing, be sure to try these salads during the cooler seasons of the year:
Winter Radicchio Salad with Blood Orange
Easy kale Salad with Sweet Potatoes, Dates, and Pistachios
Sheet Pan Sweet Potato Salad with Lemony Tahini Sauce
If you make this salad, please tag me on Pinterest or Instagram so I can see! I love to see what you all are making.
Feel free to leave any questions, comments, or reviews below. I love to hear from you!
Fennel and Apple Slaw with Tangy Dijon Dressing
Equipment
- Mandoline
- Immersion blender
Ingredients
- 300 grams green cabbage
- 375 grams fennel
- 1 medium green apple, cored
- 1 tablespoon olive oil
- 2 tablespoons raw pumpkin seeds
- 1 tablespoon raw sunflower seeds
- 1 teaspoon whole cumin seeds
- Sea salt & pepper
Tangy Dijon Dressing
- 1/3 cup olive oil
- 2 teaspoons minced shallot
- 1 tablespoon grainy Dijon mustard
- 2 teaspoons maple syrup
- 2 tablespoons apple cider vinegar
- 1/4 teaspoon sea salt
- Fresh black pepper
Instructions
- Use a mandoline to finely shred the cabbage, fennel, and green apple. Transfer to a large salad bowl.
- Heat a frying pan over medium heat. Add 1 tablespoon of olive oil. Once the oil is glistening, add the pumpkin seeds, sunflower seeds, and cumin seeds. Toast, stirring frequently, for 3 to 4 minutes. Season with salt and pepper, then remove from the heat and transfer to a piece of parchment paper to cool.
- Add all the dressing ingredients to a jar or bowl that your immersion blender will fit in. Season with a bit of fresh black pepper. Pulse the immersion blender to emulsify the dressing.
- Pour the dressing over the shredded vegetables and apple, then use your hands to massage the dressing into the salad. Sprinkle over the cooled toasted seeds and toss the salad to distribute.
- Serve immediately, or store in the fridge for up to 5 days.
