Slaw is almost always mostly cabbage, and I do love a classic slaw. But the possibilities are virtually endless! I created this Apple Fennel Slaw for two applications: My Pork Panko Breaded Pork Chops, and for the Epic Brisket Sandwich I created for the Labor Day / Rosh Hashanah holiday combo that’s coming up this weekend.
Apple Fennel Slaw is a lovely accompaniment to any meats you make this Fall.
If you’re feeling like cutting an apple the way it’s pictured above is impossible, I promise it’s easier than you might think! I’m working on a reel video for Instagram for it, but until then, check out my longer IGTV video on how to cut an apple.
Or: here’s how to cut an apple in photos
Once you expertly julienne your apples and slice your fennel and shallot, this apple fennel slaw comes together in no time.
Here’s what you need to make apple fennel slaw:
- hot honey (I recommend making a batch since you’ll get lots of use out of it, but see the sub in the recipe notes if you’re not into it)
- apple cider vinegar
- ground coriander
- 2 large or 3 small apples, about 3/4 pound
- 1 small fennel bulb, about 1/2 pound
- 1 medium shallot
- 2 tablespoons apple cider vinegar
- 3 tablespoons hot honey (see note)
- 1/4 teaspoon ground coriander
- 1/4 teaspoon salt
- 2 tablespoons chopped cilantro
- Julienne the apples by cutting thin rounds starting at the outside of the fruit. Stack up the slices and slice again to create matchsticks. Remove the fronds of the fennel and quarter through the top. Remove the core and thinly slice. Thinly slice the shallot.
- In a medium mixing bowl, whisk to combine the apple cider vinegar, hot honey, coriander, salt and cilantro.
- Add the apples, fennel, and cilantro and stir to combine.
I highly recommend making the hot honey for this recipe, since you’ll get a lot of use out of it, but if you don’t want to, just use honey and a dash of hot sauce and a pinch of red pepper flakes.
Keywords: apple slaw, apple fennel slaw
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