If you're looking for a crisp, refreshing salad that balances sweet and savory, this apple fennel slaw is it. I used to shy away from fennel, thinking it would be overpowering. But once I started experimenting, I realized how beautifully it complements other ingredients. Its gentle crunch and subtle licorice flavor pair perfectly with sweet apple, hearty chickpeas, and a tangy honey-Dijon dressing.
Ingredient Notes
- Fennel: Slice it very thinly for the best texture. Use two bulbs if yours are small.
- Apple: A crisp variety (like Honeycrisp or Grannysmith) gives the best balance of sweetness and crunch.
- Chickpeas: They add plant-based protein and make the slaw more filling.
- Walnuts: Add nutty crunch and tie this into a fall harvest angle.
- Honey-Dijon Dressing: A mix of honey, Dijon mustard, olive oil, and apple cider vinegar creates a tangy-sweet finish.
Instructions
Start by slicing the fennel very thinly a mandoline works great here if you have one.
Add it to a large bowl with the apple slices, chickpeas, and mint. In a separate jar or small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, garlic, and pepper until smooth.
Pour the dressing over the slaw ingredients and toss until everything is well coated. Refrigerate the slaw for at least an hour to let the flavors meld. Before serving, top with the chopped walnuts for crunch.
How to Serve
- As a side with roasted chicken or grilled salmon
- Piled onto a grain bowl for a light lunch
- Tucked into a sandwich or wrap for extra crunch
- Alongside bean burgers for a hearty vegetarian meal
Tips, Tricks & Alterations
- Swap the apple for pears for a softer sweetness.
- Use sunflower seeds or pumpkin seeds for a nut-free version.
- Add extra herbs like parsley or dill if you want more freshness.
- Meal prep friendly: the slaw holds up well in the fridge for up to 3 days.
- Highlight seasonal angles: apples + walnuts in the fall, mint-forward freshness in the spring.
This apple fennel slaw is crisp, refreshing, and versatile - perfect for pairing with savory mains or packing up for a light lunch. If you love this, try my Chickpea Tuna Salad or Jalapeño Slaw for more crunchy, veggie-packed sides.
Recipe
Apple Fennel Slaw
Ingredients
- 1 fennel bulb 2 if small, thinly sliced
- ½ apple thinly sliced or julienned
- ½ can chickpeas about 7 oz, drained and rinsed
- 4 fresh mint leaves chopped
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon garlic finely chopped
- ½ teaspoon ground black pepper
- ½ cup walnuts chopped
Instructions
- Slice the fennel bulb very thinly and place it in a large bowl. Add the sliced apple, chickpeas, and mint.
- In a small jar or bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, garlic, and black pepper until smooth.
- Pour the dressing over the fennel mixture and toss until everything is well coated.
- Cover and refrigerate for at least 1 hour to allow the flavors to meld.
- Just before serving, sprinkle the chopped walnuts on top for crunch.
Did you make this recipe? Let me know!