Photo by: Oxmoor House

Fennel, Apple, and Celery Slaw

Fennel has a delicate licorice flavor and adds a pleasant note in this tangy slaw with apples.

  • Yield: 8 servings


  • 1 tablespoon cider vinegar
  • 1 tablespoon molasses
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup olive oil
  • 1 none large fennel bulb
  • 2 none unpeeled Granny Smith apples, julienned
  • 2 none unpeeled Gala apples, julienned
  • 2 none celery ribs, thinly sliced


Whisk together first 5 ingredients in a large bowl; slowly pour in oil, whisking constantly.

Rinse fennel. Trim stalks to within 1" of end. Discard hard outside stalks. Remove tough core from bottom of bulb. Starting at 1 side, cut bulb vertically into thin shreds.

Add fennel, apple, and celery to dressing, tossing to combine. Cover and chill up to 4 hours. Toss well just before serving.


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Fennel, Apple, and Celery Slaw Recipe