Fennel and Apple Slaw with Tangy Dijon Dressing
This crisp fennel and apple slaw with tangy Dijon dressing is a fresh, vibrant side dish that’s perfect for fall. With crunchy fennel, sweet apples, and a zesty mustard dressing, it’s a light and healthy addition to holiday meals or weeknight dinners.
Servings 6 servings
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.