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Apple and Fennel Slaw

Crisp autumn apple and shaved fennel with a tangy yoghurt dressing — a refreshing counterpoint to rich autumn roasts.

⏱ Prep: 20min 🔥 Cook: 0min 🍽 Serves: 6 📊 Easy 🍂 Autumn ✓ Free
🌱 From the Garden

Fennel grows brilliantly in the cooler months and is one of the few vegetables that actively improves with a light frost.

Servings
6
⏱ 20 Prep

🥕 Ingredients

  • 2 medium fennel bulbs, fronds reserved
  • 2 crisp apples (Granny Smith or Pink Lady)
  • 1/2 small red cabbage
  • 1 lemon, juiced
  • 4 tbsp Greek yoghurt
  • 2 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • 1 tsp honey
  • 1 tsp dijon mustard
  • 1/4 cup toasted pumpkin seeds
  • to serve fresh dill or fennel fronds

👩‍🍳 Method

1
Very finely slice fennel on a mandoline or with a sharp knife. Place in iced water with a squeeze of lemon.
2
Julienne or coarsely grate apples — leave skin on. Toss immediately with lemon juice.
3
Finely shred red cabbage.
4
Whisk together yoghurt, vinegar, olive oil, honey, mustard, salt and pepper.
5
Drain and dry fennel. Combine all vegetables in a large bowl. Pour over dressing and toss.
6
Scatter seeds and fresh dill or fennel fronds. Best served within an hour of dressing.
💡 Chef's Notes

An underrated combination. The anise note of fennel and the tartness of apple are made for each other.

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