Side Dish: United States – Crisp Apple-Fennel Slaw with Dijon-Maple Vinaigrette

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 10 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 small fennel bulb, cored and thinly shaved (reserve fronds)
1 medium crisp apple (e.g., Honeycrisp or Granny Smith), julienned
1 / 4 small red onion, very thinly sliced
1 tbsp (15 ml) chopped fennel fronds or flat-leaf parsley
1 tsp (5 ml) poppy seeds (optional)
1 1 / 2 tbsp (23 ml) Dijon mustard
1 tbsp (15 ml) maple syrup
2 tbsp (30 ml) apple cider vinegar
3 tbsp (45 ml) extra-virgin olive oil
1 / 4 tsp (1.25 ml) kosher salt, plus more to taste
1 / 8 tsp (0.625 ml) freshly ground black pepper

Show original ingredient measurements

1 small fennel bulb, cored and thinly shaved (reserve fronds)
1 medium crisp apple (e.g., Honeycrisp or Granny Smith), julienned
1 / 4 small red onion, very thinly sliced
1 tbsp chopped fennel fronds or flat-leaf parsley
1 tsp poppy seeds (optional)
1 1 / 2 tbsp Dijon mustard
1 tbsp maple syrup
2 tbsp apple cider vinegar
3 tbsp extra-virgin olive oil
1 / 4 tsp kosher salt, plus more to taste
1 / 8 tsp freshly ground black pepper

Instructions

Add the shaved fennel, julienned apple, and sliced red onion to a large bowl.
In a separate small bowl, whisk together Dijon, maple syrup, apple cider vinegar, salt, and pepper. Slowly drizzle in the olive oil while whisking until emulsified.
Pour the vinaigrette over the fennel-apple mixture and toss to coat. Let sit for 5–10 minutes to lightly soften and meld flavors.
Fold in the chopped fennel fronds or parsley and poppy seeds. Taste and adjust seasoning with additional salt or vinegar if desired.
Serve chilled or at cool room temperature for a crisp, bright counterpoint.