Last Updated on July 1, 2020 by Slow The Cook Down
This fennel and apple coleslaw recipe is a real treat for the tastebuds! Homemade and easy, this salad is covered in a creamy mustard and mayo dressing. Perfect for pulled pork, fish tacos and all your summer cook outs!
As I’ve mentioned before, I was vegetarian for quite a number of years. I also happened to be vegetarian when I discovered alcohol and hangovers! My friends, the morning after the night before, would tuck in to bacon sandwiches to banish the effects of alcohol. No such luck for me! My go to was….wait for it…the cheapest white bread, the most orange of cheeses and a giant helping of coleslaw, all squished together in a huge sandwich! I swear, it worked!
Coleslaw is such an easy salad and it goes with so much! This version is tangy and packed full of sweet and savory flavors, and it gets rid of hangovers like a charm!…Maybe…!
If you are a lover of creamy coleslaw, be sure to check out my Red Cabbage and Carrot Slaw.
How to make Fennel and Apple Coleslaw
There’s really nothing hard about this crowd pleasing dish! Chop all the veggies and fruit, add the other ingredients and mix well! Ta da!
What goes with coleslaw?
This coleslaw is great with many many things, as a side, as a topping or by the forkful if that’s your thing! The apple, fennel and mustard in this recipe means that it would work great with pork, whether it’s on a pork burger or with pulled pork. It’s also fresh and creamy so would be a great addition to a fish taco! Serve it alongside other summer side dishes at a barbecue or simply pile it on your sandwiches!
Is coleslaw healthy?
Incase you didn’t realise, you are not on a health food site! This coleslaw is packed full of goodness from the veggies, but yes, it’s smothered in mayo so it’s no exactly low fat diet food! If you are so inclined, you can of course use a non or low fat mayonnaise – it will cut the calorific and fat content dramatically, it just won’t be as fun! The good news is, is that this in low in carbs and sugar and there’s a tonne of vitamin A in it!
How long is apple and fennel coleslaw good for?
This salad can be made ahead of time, in fact, it’s best to let it sit in the fridge for an hour before serving. If you plan on serving it later than one hour keep it covered. It will last covered in the fridge for about three to five days. Be warned, don’t let it sit out for more than two hours, or that mayonnaise will turn nasty.
Coleslaw with a creamy dressing
One thing I’ve noticed since moving to North America, is that so much coleslaw is made with a vinegary dressing. I can’t tell you how disappointed I was when I first ordered some, it was not the creamy goodness I was used to! That is not the case with this recipe! The dressing is super creamy with a little zing from the whole grain mustard. Vinegar coleslaw, you don’t have a place here!
Top tips for making Fennel and Apple Coleslaw
- If you have a food processor, feel free to prep your veggies with the slicing and grating blades, rather than chopping by hand.
- Once you’ve made the coleslaw, give it a taste test and add more salt and pepper if needed.
- Let the coleslaw sit in the fridge for an hour before serving to let the flavors develop.
Be sure to check out these other salad recipes!
I love hearing from you!! If you have tried this fennel and apple coleslaw, be sure to scroll down, give it a star rating. Let me know what you thought!
Fennel and Apple Coleslaw
- 1/2 large white cabbage finely sliced
- 3/4 fennel bulb finely sliced
- 1 large green apple chopped small
- 2 carrots grated
- 3 tablespoons apple cider vinegar
- 16 tablespoons mayonnaise (about 8 ounces)
- 3 tablespoons whole grain mustard
- 2 tablespoons grated parmesan
- 3 tablespoons poppy seeds
- salt and pepper to taste
- Chop the cabbage, fennel, apple and grate the carrot into a large bowl
- Add the other ingredients with a little salt and pepper and mix well.
- Taste and season if needed.