Fennel, Carrot, and Apple Slaw
Published by Stewart, Tabori & Chang
Most everyone has a traditional slaw recipe. It usually contains cabbage and mayo and that’s great—I have one too. But one summer night we had some friends over for a cookout, and I wanted something lighter. This slaw has an incredibly fresh, slightly sweet flavor that’s a great complement to grilled meats.
Preparation Time20 min
Preparation Time - Text20 minutes, plus 30 minutes inactive time
Total Timeunder 1 hour
Make Ahead RecipeYes
OccasionBuffet, Casual Dinner Party
Taste and Texturecrisp, crunchy, hot & spicy, sweet
Type of Dishsalad
- ¼ cup fresh lemon juice
- 2 tablespoons honey
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 1 teaspoon hot sauce
- 1 cup vegetable oil
- 1 fennel bulb, with fronds
- 3–4 carrots, coarsely shredded
- 1 red delicious apple
- 1 Granny Smith apple
Whisk the lemon juice, honey, sugar, salt, and hot sauce together in a small bowl until the honey dissolves. Add the oil in a steady stream, whisking as you go. Set the dressing aside.
Remove 4 fronds from the fennel, chop them coarsely, and put them in a large bowl. Trim the fennel bulb, quarter it, slice it thinly, and add it to the bowl.
Stir the dressing a couple of times to recombine and pour half of it onto the fennel. Toss well.
Core and cut each apple into 1-inch dice. Add the apples and carrots to the fennel and toss.
Stir the dressing again to recombine, then pour it into the slaw and toss well. Refrigerate the slaw for 30 minutes to let the flavors meld before serving.
2007 Dan Smith and Steve McDonagh