Fennel-Apple Slaw

I am a huge fennel fan so this recipe for Fennel-Apple Slaw is one of my new fall favorites. Fennel, which looks like a cross between an onion and a bunch of celery, has a slightly sweet anise (licorice) flavor. It has the perfect crunch to pair with shredded cabbage, and it makes a great addition to any salad or slaw recipe. I love it in this vegetarian combination with Greek yogurt, walnuts, dried cranberries and fresh dill. Fennel is also good for you, containing Vitamins A and C, fiber, folate, potassium and calcium.

Fennel-Apple Slaw

Prep Times:

20 minutes


4 servings


1 (6-ounce) container nonfat Greek yogurt
3 tablespoons sherry vinegar (apple cider vinegar can be substituted)
1 tablespoon olive or canola oil
1 tablespoon reduced-fat mayonnaise
1/8 teaspoon sea salt
1/4 teaspoon freshly ground pepper pepper
1 fennel bulb, stems removed and sliced into thin strips
3 cups shredded cabbage slaw mix
1 to 2 large Granny Smith apples, chopped
1/2 cup chopped toasted walnuts
1/3 cup dried cranberries
2 tablespoons chopped fresh dill


1. Whisk together yogurt, vinegar, olive oil, mayonnaise, salt and pepper in a small bowl.

2. Place cabbage in a large salad bowl. Add yogurt mixture, tossing gently. Top with apples, walnuts, cranberries and fresh dill. Cover and refrigerate for at least 30 minutes.

23 thoughts on “Fennel-Apple Slaw”

  1. this would be fantastic on a sandwich to add a little crunch (instead of potato chips, which i admit i put on there for texture). i love both fennel + apple, + i think it would be perfect on a roast chicken or turkey sandwich. yum!

  2. I love fennel and apple separately, but together they are such a refreshing combo. I love how you add the greek yogurt to it to make a slaw-so smart!

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