Ingredients
Scale
- 1 medium fennel bulb, thinly sliced
- 1 large apple, cored and julienned (preferably a tart variety like Granny Smith)
- 2 cups green cabbage, finely shredded
- 1/4 cup fresh parsley, chopped
- 1/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- Step 1: In a large mixing bowl, combine the thinly sliced fennel, julienned apple, and finely shredded cabbage. Toss them together gently to mix the ingredients evenly.
- Step 2: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth. Adjust the seasoning as desired.
- Step 3: Pour the dressing over the fennel, apple, and cabbage mixture. Use tongs or a spatula to toss everything together until the vegetables are well coated with the dressing.
- Step 4: Add the chopped parsley to the slaw and give it another gentle toss to incorporate the herbs evenly throughout.
- Step 5: Refrigerate the slaw for at least 30 minutes before serving to allow the flavors to meld. Serve cold as a refreshing side dish. Enjoy!
Notes
- For optimal freshness, store any leftover slaw in an airtight container in the refrigerator for up to 3 days, but be aware that the vegetables may soften over time.
- This slaw is best enjoyed cold, so if you need to reheat it for any reason, consider warming it gently in a skillet while avoiding high heat to prevent wilting the cabbage.
- Serve the slaw alongside grilled meats or as a topping for sandwiches and tacos to add a crisp, tangy flavor that balances richness.
- To enhance the flavor, allow the slaw to chill for at least 30 minutes before serving; this resting time helps the ingredients meld beautifully together, creating a more harmonious taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American