Red Cabbage and Fennel Slaw with Apple
A vibrant, crunchy slaw combining shredded red cabbage and fennel with crisp apple, dressed in a simple lemon vinaigrette. The anise notes from fennel and sweetness of apple balance the cabbage's natural earthiness. Serve chilled as a side dish or atop grilled fish and poultry.
- Prep
- 15 min
- Cook
- —
- Wait
- 15 min
- Total
- 30 min
- Makes
- 4 cups (about 6 servings as a side)
Steps
Before you start
- Chill a serving bowl if time allows—it keeps the slaw crisp
- Have a sharp knife or mandoline ready for thin, even slicing
- Juice the lemon fresh just before making the dressing
Slice cabbage and fennel
- Using a sharp knife or mandoline, thinly slice the red cabbage into uniform ribbons about ⅛ inch (3 mm) thick.
- Trim the fennel bulb of fronds and stalks, then slice lengthwise into thin ribbons of the same thickness.
- Place both in a large mixing bowl.
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Ready when: Cabbage and fennel are uniformly thin and in the bowl
Tip: A mandoline creates uniform thickness quickly, but keep your fingers clear of the blade. If using a knife, a rocking motion helps create even ribbons.
Prepare apple and combine
- Halve the apple, remove the core, and slice thinly into the same thickness as the cabbage and fennel.
- Add the apple slices to the bowl with the cabbage and fennel.
- Do not mix yet.
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Ready when: Apple is sliced and added to the bowl
Tip: Slice the apple just before mixing to prevent browning. If you must prep ahead, toss apple slices with a squeeze of lemon immediately after slicing.
Make dressing
- In a small bowl or jar, whisk together the fresh lemon juice, olive oil, kosher salt, and black pepper until emulsified.
- If using fennel seeds, add the toasted, crushed seeds now.
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Ready when: Dressing is well combined and slightly emulsified
Tip: A small jar with a lid makes whisking easy—just shake vigorously for 10 seconds.
Dress and chill
- Pour the dressing over the vegetables and toss gently but thoroughly, coating everything evenly.
- Cover and refrigerate for at least 15 minutes so the slaw softens slightly and flavors meld.
- Toss again before serving.
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Ready when: Slaw is chilled and vegetables have absorbed some dressing
Tip: Do not dress more than 4 hours ahead or the slaw will become mushy. The cabbage will release water over time.
Good to know
Tips
- Toast the optional fennel seeds in a dry pan over medium heat for 1 minute until fragrant, then crush lightly with the flat of a knife or in a mortar and pestle for the fullest flavor.
- For the crispest slaw, chill the serving bowl and your mixing bowl in the freezer for 10 minutes before assembling.
- This slaw pairs beautifully with grilled salmon, roasted chicken, or hearty grain bowls. It also holds up well as a topping for fish tacos.
- If the slaw becomes watery after sitting, pour off excess liquid and re-toss with a little fresh lemon juice and olive oil to refresh the dressing.
Make ahead
Vegetables can be sliced and stored in airtight containers up to 8 hours ahead. Make the dressing up to 2 days ahead and store in a jar in the refrigerator. Dress the slaw no more than 4 hours before serving.
Storage & reheating
Store in an airtight container in the refrigerator for up to 2 days. The slaw will continue to soften and release liquid as it sits. Drain excess liquid before serving if needed. This slaw does not freeze well.
Substitutions
- crisp apple (Granny Smith or Honeycrisp) → pear or Asian pear. Use in equal quantity. Pears are softer and slightly sweeter; slice just before serving to prevent browning.
- fresh lemon juice → white wine vinegar or apple cider vinegar. Use 2 tablespoons of vinegar instead of 3 tablespoons of lemon juice for a sharper, more acidic dressing.
- red cabbage → green cabbage or purple cabbage. Green cabbage will be milder; purple cabbage will look similar but slightly darker. Maintain the same quantity.
- extra-virgin olive oil → avocado oil or walnut oil. Use in equal quantity. Walnut oil adds a subtle nuttiness; avocado oil is more neutral.
