Creamy Apple And Fennel Coleslaw Recipe
Coleslaw is a classic and beloved side that seems to show up everywhere, from barbecue fare to accompanying all kinds of fried, grilled, and comfort foods. As simple as it may seem, serving coleslaw is a brilliant way to balance out rich, heavy flavors by acting as a sort of palate cleanser within the meal, making it popular around the world with a vast array of foods. While traditional coleslaw in the U.S. tends to be heavy on the cabbage, with the inclusion of shredded carrots and either a mayonnaise or vinegar-based dressing, this salad can be incredibly versatile.
This creamy apple and fennel coleslaw recipe is a great example of the humble side's versatility, highlighting delicate sweet savoy cabbage with the addition of sweet-tart apple and crispy fresh fennel. A toasted celery seed dressing made with Kewpie mayo, thick skyr, earthy whole-grain mustard, and a bit of apple cider vinegar and honey is the perfect creamy-tangy complement. Chopped pecans and fresh chervil finish off the coleslaw, making for a sophisticated and flavorful upgrade. I absolutely love the combination of apples and fresh fennel bulb together. The anise flavor of the fennel is subtle but just sweet enough to contrast the tart juices of the apple. Cabbage is a perfect counterpart, keeping everything crisp and fresh. This is also a great recipe to practice your knife skills — once the cutting work is done, the recipe comes together in minutes to enjoy with your favorite dishes.
Gather the creamy apple and fennel coleslaw ingredients
For this creamy apple and fennel coleslaw recipe, I chose savoy cabbage as the base to support the star flavors. You'll also need an apple, and for this recipe, I went with Honeycrisp. Fennel bulb is also a key component here, boasting sweetness while adding a nice crunch. You will need to trim away the frilly tops and stalks, as well as the bottom stem end. The fresh fennel also gives this recipe a hint of anise, which pairs perfectly with the other flavors. You will need some fresh lemon juice to prevent your apple pieces from browning, and the lemon adds some balancing acidity to contrast the creamy dressing.
For the dressing in question, you will need some plain skyr, Kewpie mayo, apple cider vinegar, whole-grain mustard, honey, sea salt, freshly cracked black pepper, and celery seeds. Toasting the seeds brings out that distinct celery flavor that infuses the creamy dressing even further. You'll finish the coleslaw with chopped raw pecans and fresh chervil leaves.
Step 1: Core and shred the cabbage
Core and finely shred the cabbage. Measure out 2 cups of shredded cabbage.
Step 2: Trim, core, and shave the fennel
Trim, core, and finely shave the fennel bulb.
Step 3: Peel, core, and cut the apple
Peel and core the apple, then cut into matchsticks.
Step 4: Combine the cabbage, fennel, and apple
Combine the cabbage, fennel, and apple in a large bowl.
Step 5: Add the lemon juice
Add the lemon juice and toss to coat.
Step 6: Toast the celery seeds
Place the celery seeds in a small skillet over medium heat. Toast for about 30 seconds or until fragrant, then immediately transfer to a small bowl to cool.
Step 7: Make the dressing
In a medium bowl, whisk together the skyr, mayonnaise, vinegar, mustard, honey, salt, pepper, and toasted celery seeds.
Step 8: Fold the dressing into the coleslaw mix
Fold the dressing into the cabbage mixture, being careful not to break up the apples too much.
Step 9: Add the pecans and chervil
Fold in the pecans and chervil.
Step 10: Chill or serve the coleslaw
Serve the coleslaw right away, or refrigerate until ready to serve.
What to serve with creamy apple and fennel coleslaw
Creamy Apple and Fennel Coleslaw Recipe
This creamy apple and fennel coleslaw is loaded with crisp cabbage, Honeycrisp apples, and anise-forward fennel, all tossed with a creamy, tangy dressing.
Ingredients
- ½ head Savoy cabbage
- 1 medium fennel bulb
- 1 large Honeycrisp apple
- 1 tablespoon fresh lemon juice
- 1 ½ teaspoons whole celery seeds
- ½ cup plain skyr
- 3 tablespoons Kewpie mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon whole-grain mustard
- 2 teaspoons honey
- ¼ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
- ¼ cup chopped pecans
- 2 tablespoons fresh chervil leaves
Directions
- Core and finely shred the cabbage. Measure out 2 cups of shredded cabbage.
- Trim, core, and finely shave the fennel bulb.
- Peel and core the apple, then cut into matchsticks.
- Combine the cabbage, fennel, and apple in a large bowl.
- Add the lemon juice and toss to coat.
- Place the celery seeds in a small skillet over medium heat. Toast for about 30 seconds or until fragrant, then immediately transfer to a small bowl to cool.
- In a medium bowl, whisk together the skyr, mayonnaise, vinegar, mustard, honey, salt, pepper, and toasted celery seeds.
- Fold the dressing into the cabbage mixture, being careful not to break up the apples too much.
- Fold in the pecans and chervil.
- Serve the coleslaw right away, or refrigerate until ready to serve.
Nutrition
| Calories per Serving | 222 |
| Total Fat | 14.6 g |
| Saturated Fat | 2.3 g |
| Trans Fat | 0.0 g |
| Cholesterol | 6.0 mg |
| Total Carbohydrates | 19.9 g |
| Dietary Fiber | 5.0 g |
| Total Sugars | 13.5 g |
| Sodium | 275.7 mg |
| Protein | 6.0 g |
Can I use a different type of cabbage or apple in this coleslaw recipe?
There are so many different varieties of cabbage out there, and you aren't strictly limited to savoy or Honeycrisp, which I used respectively in this recipe. While cabbage is often lumped into categories of either green or red, there are plenty of differences in both flavor and texture within those two groups. Apples also run the gamut, so there are plenty of options to explore.
Common green cabbage tends to have thicker leaves and a mild but earthy flavor. Basic red cabbage is similar in texture but has a slightly sweeter taste when cooked. Using raw, red cabbage in this recipe would add vibrant visual appeal without changing the flavor profile too intensely. I chose savoy for its delicate yet intricate texture, but Napa cabbage would be a great substitution that also offers tender, frilly leaves and mild sweetness on the palate.
For the apples, the most important quality to look for is a super crisp bite and a sweet-tangy flavor. If you want more tartness in your slaw, choose a Granny Smith. Pink Pearl or Hidden Rose are varieties that offer not only crisp-sweet taste, but a lovely blush color that would look fantastic mixed with the fennel and cabbage. Cosmic Crisp, Braeburn, and Pink Lady are other delicious options to explore.
What is best to serve with this creamy apple and fennel coleslaw?
Coleslaw is one of those dishes that works best when paired with other foods, as opposed to simply enjoying it on its own. This apple and fennel coleslaw is no exception, though since it does have slightly bolder flavors than your average slaw, it's worth considering what foods might pair best, and which ones might clash with the creamy-tangy flavor profile. One of my favorite proteins to pair with both fennel and apple is pork. Grilled pork chops, roasted pork loin, or saucy pork ribs would all make this creamy coleslaw shine. Try tucking it into shaved ham or pulled pork sandwiches for a creamy, tangy contrast. This slaw would be right at home with a classic Southern barbecue spread, so whip up a batch for your next backyard party and allow guests to pair it as desired.
While this coleslaw does make sense paired with barbecue fare and pork, I also love the way it pairs with mild flaky fish, such as halibut or cod. For this pairing option, I recommend lightly grilling the fish and keeping seasonings to a minimum. Then, serve the fish with a hearty dollop of the slaw on top (or on the side) for an infusion of creamy flavor. Alternatively, the slaw would also be great with all sorts of chicken, or even mixed into simple chicken salad for a tangy, crunchy upgrade.