Directions
- 1Thinly slice the cabbage, fennel, apple, and red onion.
- 2Combine the sliced vegetables and fruit in a large bowl with the parsley.
- 3Whisk the olive oil, apple cider vinegar, dijon, honey, salt, and pepper in a jar until emulsified.
- 4Pour the dressing over the slaw and toss to coat.
- 5Let it sit so the fennel and cabbage soften slightly.
- 6Taste, adjust salt or vinegar, and serve.
Ingredients
- 4 cup green cabbage, thinly sliced
- 1 whole fennel bulb, thinly sliced
- 1 whole honeycrisp or granny smith apple, thinly sliced
- 1/3 whole red onion, thinly sliced
- 2 tbsp fresh flat-leaf parsley, chopped
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tsp dijon mustard
- 1 tsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment
mandolinelarge bowljar
Tips
- A mandoline gives you nice even slices.
- Slice the apple last and toss it in the dressing right away so it doesn't brown.
- It holds for a few hours in the fridge, but it's best the same day.
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