Fennel-apple slaw with lemon and mint

Total Time
25 min
15 min
A refreshing new take on slaw with no cruciferous veggies involved, this version is big on crunch and bold, bright flavors. Apples and celery marry well with fennel, and make for a colorful mix that's as pleasing to the eye as it is the palate. Fresh chopped mint leaves brighten the slaw even more. Use a mandoline, vegetable slicer, or the slicing disk of a food processor for easy prep of the vegetables, which are best when cut very thinly. Serve this vivid salad like you would any slaw -- alongside grilled meats or fish or on an outdoor picnic table or blanket. Or, make a double batch and watch this crowd-pleasing slaw disappear from the BBQ spread or fish fry buffet.


Lemon zest

1 tsp, grated

Fresh lemon juice

¼ cup(s)

Extra virgin olive oil

2½ Tbsp

Uncooked shallot(s)

1 large, minced


2 tsp

Table salt

½ tsp

Black pepper

¼ tsp

Uncooked fennel bulb(s)

1 medium, very thinly sliced plus 1/4 cup chopped fronds

Uncooked celery

2 rib(s), medium, very thinly sliced

Fresh apple(s)

1 large, unpeeled, cored, and cut into matchstick strips

Fresh mint leaves

½ cup(s), chopped


  1. To make dressing, whisk together lemon zest and juice, oil, shallot, sugar, salt, and pepper in salad bowl.
  2. Add fennel, fennel fronds, celery, apple, and mint to dressing in bowl; toss until coated evenly. Let stand 10 minutes to allow flavors to blend.
  3. Per serving: 3/4 cup.