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Apple & Fennel Slaw

Scott Phillips

Yield: Yields 8 cups.

Servings: eight to ten.

In the winter, we replace the apples with segmented tangerines and add chives instead of parsley—a delicious variation.


  • 2 Tbs. fresh lemon juice
  • 3 tart apples (we like Gravensteins)
  • 2 small heads fennel, cut into matchsticks
  • 1 small red onion, cut in half and very thinly sliced
  • 1/4 cup extra-virgin olive oil
  • 2 Tbs. chopped fresh flat-leaf parsley
  • Salt and freshly ground pepper to taste

Nutritional Information

      Nutritional Sample Size per 1/2 cup
      Calories (kcal) : 60
      Fat Calories (kcal): 30
      Fat (g): 3.5
      Saturated Fat (g): 0.5
      Polyunsaturated Fat (g): 0.5
      Monounsaturated Fat (g): 2.5
      Cholesterol (mg): 0
      Sodium (mg): 90
      Carbohydrates (g): 7
      Fiber (g): 2
      Protein (g): 1


  • Put the lemon juice in a large bowl. Cut one of the apples in half, core it, and julienne it. Put the cut apple in the bowl and toss it with the lemon juice to keep it from browning. Repeat with the other apples. Toss in all of the remaining ingredients. Let stand for at least 20 minutes at room temperature. Taste for seasoning and serve.


Rate or Review


  • Kokinneke | 07/18/2017

    Quick and Easy. Refreshing and Juicy.

  • LArcher | 02/09/2015

    Made this tonight to go with the slow cooker roasted pork shoulder. Simple to make and perfect for the pork shoulder sandwiches. Will definitely make again.

  • cnylady | 12/18/2013

    Fabulous with Granny Smith apples. Easy to make with mandoline.

  • LauraK | 05/23/2010

    This was a great accompaniment to our smoked leg of lamb and barbecued ribs. It was light, crisp and refreshing and very tasty even though I forgot to add the olive oil. Will definitely try it again with the olive oil and see what difference it makes to the salad. We will definitely serve it again.

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