Photo of Lemon-mint fennel and apple slaw by WW

Lemon-mint fennel and apple slaw

Total Time
25 min
15 min
0 min
Shake up your recipe repertoire with this new take on slaw. It’s lemony, crisp, and refreshing, making it a super side dish to serve alongside just about any roasted or grilled entrée. A mandoline, vegetable slicer, or the slicing disk of a food processor makes thinly slicing the fennel, celery, and apple very easy. If you don’t have any of the these, make sure to carefully use a good, sharp knife. Fennel is at its best from fall through the early spring. Look for bright white, unblemished bulbs with no signs for drying. You’ll need 1/4 cup chopped fennel fronds and 2 lemons to prepare the recipe.


Fresh lemon juice

¼ cup(s)

Olive oil

2½ Tbsp, extra-virgin

Uncooked shallot(s)

2 Tbsp, minced


2 tsp

Lemon zest

1 tsp

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Uncooked fennel bulb(s)

1 medium, very thinly sliced, fronds chopped*

Uncooked celery

2 rib(s), large, very thinly sliced

Fresh apple(s)

1 large, cut into matchsticks

Peppermint leaves

½ cup(s), fresh, chopped


  1. In a large bowl, combine lemon juice, oil, shallots, sugar, lemon zest, salt, and pepper; stir to combine.
  2. Add fennel, 1/4 cup fennel fronds, celery, apple, and mint to bowl; toss to mix and coat. Let stand 10 minutes, tossing occasionally for flavors to blend.
  3. Serving size: 3/4 cup