Description
A crisp, vibrant slaw combining thinly sliced fennel, apples, and cabbage with a tangy lemon-honey vinaigrette. Perfect as a light, healthy side dish that brightens any meal with its refreshing crunch and aromatic flavors.
Ingredients
2 medium fennel bulbs, thinly sliced (about 4 cups)
2 medium Granny Smith apples, thinly sliced
1 small head green cabbage, shredded (about 4 cups)
1 cup halved seedless red grapes
1/4 red onion, thinly sliced
1 jalapeño pepper, seeded and finely chopped
2 tablespoons olive oil
3 tablespoons freshly squeezed lemon juice
2 tablespoons honey (adjust to taste)
1 teaspoon Dijon mustard
1/2 teaspoon ground cumin
1/2 teaspoon chili flakes (optional)
Fresh cilantro, chopped (for garnish)
Instructions
Thinly slice fennel bulbs and soak in water to reduce bitterness for 10 minutes.
Combine fennel, apples, cabbage, grapes, red onion, and jalapeño in a large bowl.
In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, cumin, and chili flakes (if using).
Pour dressing over the vegetable mixture and toss gently to coat.
Adjust seasoning with salt and pepper. Chill for 30 minutes before serving. Garnish with cilantro.
Notes
Chill leftovers in an airtight container for up to 2 days. For extra crunch, add toasted sliced almonds or pumpkin seeds. Adjust jalapeño quantity to control spiciness.
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 10g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg