Fennel Apple Slaw Recipe

It's fennel season and if you're getting this funky little vegetable in your farm basket, but don't know how to use it, try this!

It's my favorite way to use fennel, and the first thing I thought of when I was at my friend Monica's house and she had a fennel bulb lying on the counter and told me she wasn't a huge fan of fennel, but she had it, and she wanted to do something with it.

It was so delicious and the perfect accompaniment to the rich cheese platter we were indulging in, that when I got a bulb myself in my Imperfect Foods order, I just had to make it too for my family too!

We served ours alongside a hot and gooey lasagna and bruschetta for an Italian night.

Don't worry, licorice haters:

This salad isn't an anise bomb. Sure, fennel does have a faint anise flavor when eating on it's own, but once you add all of these yummy flavor additions, you really can't even tell there's fennel in the salad!

Want to be extra and take this salad over the top?

Some crispy prosciutto crumbled on top of this would be TO. DIE. FOR. 🤤

Absolutely DESPISE fennel and will not make this salad if it has fennel?

Don't trip.

Substitute julienned jicama instead!

FENNEL APPLE SLAW WITH HONEY LEMON CAPER DRESSING + TOASTED PINE NUTS (c=cup; t=teaspoon; T=tablespoon)

INGREDIENTS:

Juice of 2 large lemons, divided

1 large organic apple, cored and sliced thin and tossed in lemon juice (see below)

1 small bulb of fennel, cored and sliced thin and tossed in lemon juice (see below)

1/2 small head of cabbage, thinly shredded

~1/4 c fennel fronds, chopped

6 T extra virgin olive oil

2 T raw local or organic honey

~1 1/2 T organic capers

~3 T toasted pine nuts

Optional: crispy uncured prosciutto, crumbled

Sea salt and black pepper to taste

INSTRUCTIONS:

1.) Place the juice of one lemon in a large mixing bowl.

2.) Add apples and mix in the lemon juice after cutting to prevent oxidation. Add fennel to the bowl with the lemon juice and the apples immediately after chopping and mix to coat in lemon juice to prevent oxidation.

3.) Add cabbage and fennel fronds to the bowl. Sprinkle with salt and pepper.

4.) In a separate small bowl or mason jar, add the juice of the other lemon, the olive oil, honey, and capers. Season with a pinch of salt and pepper and whisk or shake to combine. Taste and adjust seasoning by adding more of anything else you'd like to taste more of then drizzle to taste over salad and toss to coat.

5.) Once you've got your salad seasoned how you like it, plate it. Then top with toasted pine nuts and crumbled crispy prosciutto if using.

Enjoy!

💋

Laura