Fennel and Apple Slaw
This crunchy sweet slaw complements the richness of the lobster and the burger with its fruity tang. The licorice taste of the fennel helps boost the sweetness the apple.
Total Timeunder 30 minutes
Make Ahead RecipeYes
One Pot MealYes
OccasionFamily Get-together, game day
Recipe Courseside dish
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, low carb, peanut free, soy free, vegan, vegetarian
Five Ingredients or LessYes
Taste and Texturecrisp, crunchy, fruity, light, sharp, sweet, tangy, tart
Type of Dishsalad
- 3 Granny Smith apples, cored and cut in half
- Juice of 1 lemon
- 2 fennel bulbs, trimmed and cored, fronds reserved
- ½ cup coarsely chopped fresh mint leaves
- ½ cup Honey-Mustard Vinaigrette (see Notes)
- 1 tablespoon Dijon mustard
- 2 tablespoons clover honey
- 2 tablespoons red wine vinegar
- Salt and freshly ground black pepper, to taste
- ¼ cup extra virgin olive oil
To make the slaw:
Cut the apples into matchstick pieces. Place them in a large decorative bowl and toss with the lemon juice to prevent discoloration.
Cut the fennel into matchstick pieces and combine with the apple. Chop the fennel fronds and set them aside.
Toss the mint with the apples and fennel.
Add the Honey-Mustard Vinaigrette, coating the apples and fennel thoroughly. Garnish with the fennel fronds and serve.
To make the vinaigrette:
Whisk the mustard, honey, vinegar, and salt and pepper together in a small bowl. Whisking constantly, slowly drizzle in the olive oil. Continue whisking until the vinaigrette thickens. Refrigerate, covered, until 30 minutes before you’re ready to use it. Let the vinaigrette come to room temperature before dressing the slaw.
2003 Sheila Lukins