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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

Reviews (5 reviews)

  • rvanp | 02/01/2018

    Make this... it is really great and very bright and fresh tasting. Every one involved raved and most had never tried fennel including myself. Made exactly as stated except held back on onion and used about half. I will try a juicy sweet onion next time. Went very well with Slow Cooker Pulled-Pork Sandwiches recipe from this site.

  • Kokinneke | 07/18/2017

    Quick and Easy. Refreshing and Juicy.

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