2granny smith apples, peeled cored and cut into matchsticks
½lemon, juiced
1small head fennel, cut into matchsticks
½smallred onion, thinly sliced
2tablespoonolive oil
1tablespoonfresh 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 slaw.
Leftovers can be stored in an air-tight container in the fridge for 1-2 days.