Apple Fennel Slaw

If you're looking for a quick and easy slaw or side that complements pork, sausage and chicken, this slaw loaded with apples and fennel is the choice.

Course Side Dish

Cuisine American

Prep Time 10

Resting Time 20

Total Time 30

Servings cups

Calories 106kcal

Author Ryan Beck

Ingredients

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

Nutrition