With granny smith apples, fennel and red onion tossed in some fresh lemon juice and olive oil, this apple fennel slaw is the perfect complement to pork.
I’ll admit, in general I’m not a big fan of slaws. For me, when I hear the word slaw I think coleslaw, which I despise. Yes you read that right. The picky eater in me still hates a few things and enemy number one is mayonnaise so anything with mayo in it is a no go for me, well anything except crab cakes! But if the slaw is vinegar based I’m a fan.
And while this apple fennel slaw doesn’t have vinegar, it does have lemon juice which gives it some bright acidity. This apple slaw really is meant for a pork dish but as I mentioned earlier it goes well with sausage and chicken as well.
Pork and apples just go together like peanut butter and jelly. I was actually looking for an apple side dish that could go with a specific pork recipe that I’ll be sharing soon and came across a slaw recipe which inspired this on Fine Cooking.
If you’re a little leery of fennel because it tastes like licorice, which I know many people aren’t a fan of, it’s very subtle and the tartness from the granny smith apples balances everything out. So if you’re looking for a bright and fresh slaw recipe, I’d give this one a try. And if you have some leftover apples, consider making apple chips.
What Ingredients are in this Apple Fennel Slaw Recipe?
- Produce – granny smith apples, lemon, fennel, red onion, Italian parsley
- Olive oil
- Salt and black pepper
How to Prevent the Apples from Browning
By tossing the sliced apples in lemon juice, you will keep the apples from browning. It is full of ascorbic acid which the absorbs the oxygen instead of polyphenol oxidase which is in apples and causes it to brown by absorbing oxygen if there is no barrie. Basically the acid takes on the brunt of the oxygen.
Tips for Apple Fennel Slaw
- Use Granny Smith apples as the tartness complements the onion and fennel perfectly.
- Don’t wait to toss the apples in lemon juice after cutting into matchsticks. The longer you wait, the higher the chance you have of the apples turning brown.
- Take the time to evenly cut the fennel, onions and apples to roughly the same size. See Martha Stewart’s video on how to cut fennel.
- Use fresh Italian parsley. Dried parsley is more intense and doesn’t add the same flavor to the apple fennel slaw.
- Leftovers can be stored in an air-tight container in the fridge for 1-2 days.
Other Side Dish Recipes
- Shaved Brussels Sprouts with Bacon
- Baked Sweet Potato Fries
- Parmesan Zucchini Chips
- Crispy Roasted Potatoes
- Potato Latkes
If you’ve tried this Apple Fennel Slaw or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I’m up to.
Apple Fennel Slaw
Ingredients
- 2 granny smith apples, peeled cored and cut into matchsticks
- 1/2 lemon, juiced
- 1 small head fennel, cut into matchsticks
- 1/2 small red onion, thinly sliced
- 2 tbsp olive oil
- 1 tbsp fresh Italian parsley, chopped
- salt and black pepper to taste
Instructions
- Chop the apples and add to medium bowl. Toss with lemon juice to keep apple from browning. Toss in the remaining ingredients and allow to sit at room temperature for at least 20 minutes before serving.
Notes
- Use Granny Smith apples as the tartness complements the onion and fennel perfectly.
- Don't wait to toss the apples in lemon juice after cutting into matchsticks. The longer you wait, the higher the chance you have of the apples turning brown.
- Take the time to evenly cut the fennel, onions and apples to roughly the same size. See Martha Stewart's video on how to cut fennel.
- Use fresh Italian parsley. Dried parsley is more intense and doesn't add the same flavor to the apple fennel slaw.
- Leftovers can be stored in an air-tight container in the fridge for 1-2 days.
Interesting combo