Fennel is a bulbous vegetable closely related to carrots, dill, parsley and Queen Anne’s lace. It is loaded with Vitamin C and fiber and has a distinct licorice or anise flavor that goes well with fish. Fennel is a staple in Mediterranean cuisine where it’s frequently roasted, braised or served raw (reference). We’re going to use it in an autumn slaw with apple and a pungent ginger vinaigrette.
Rick and I went on a Caribbean cruise a couple years back as part of a class reunion. If you’ve never been on a cruise, the food is as amazing as everyone says. I actually looked forward to the clever salads that were served everyday. One of them was this apple fennel slaw. I’ve made it several times since and it’s always a hit served with pork or salmon. On occasion we’ve even eaten it in a wrap as lunch the next day.
When you purchase fennel, it usually has a few stalks and fronds attached to it. Those are edible too but most people use the bulb and reserve the fronds for decoration or stuffing inside fish. To use, cut the stalks off and remove any outer leaves that are discolored. When you cut the bulb in half or in quarters you’ll see the core. You can cut it away like you do for cabbage or leave it in place if you want the petals to remain intact. For a slaw, I remove the core and slice the rest thinly.
You could certainly add cabbage to this slaw. When I do I put the same amount as the fennel. Don’t forget to increase the amount of vinaigrette you make. It’s all good.
Ingredients:
- 2 cups sliced fennel (half a bulb)
- 2 cups granny smith or other tart apple, sliced into matchsticks (2 fist sized apples)
- 1/2 medium onion sliced thin
- 1/4 cup apple cider vinegar
- 1/3 cup olive oil
- 1/2 – 1 teaspoon grated ginger (I used the paste in the tube, start with less and add more as desired)
- 1/8 teaspoon celery seed
- salt and pepper to taste
Method:
- Whisk the vinegar, olive oil and ginger paste in a small bowl. Adjust the amounts to taste. (I prefer closer to a 2:1 ratio oil to vinegar)
- Put the sliced fennel and apple in a large mixing bowl. Pour the vinaigrette over them and mix well.
- Season with salt, pepper and celery seed.
Oh my goodness this is genius! Pinning this, I love these flavors and would have never thought to combine them!
Thanks for pinning, Sara. Hope you all enjoy it, it’s great for this time of year.
I don’t care for traditional slaw, but this version looks right up my alley!
We love it and it’s always a hit at a potluck. 🙂
I have been wanting to give fennel another try…this just might be my opportunity! Looks yummy!
We like it roasted, too. The taste isn’t overwhelming. Thanks for coming by, Diane 🙂
Looks like a great healthier snack! Pinned while I was here tonight 🙂
Shauna @ The Best Blog Recipes
Thanks, Shauna! It’s nice that blogs are open all night, isn’t it? 🙂
This recipe looks and sounds super refreshing. And thanks for the fennel lesson! Thanks for sharing and linking up to Share Something Sunday 🙂 Have a great night!
I love cruises! The food is always presented so beautifully. I am trying to eat more vegetables and learn to fix new ones that I don’t normally eat. This sounds like a good addition to my meals. I am pinning this!
Thanks for linking up with us at the Four Seasons Blog Party!
I love the idea of these flavors together! I really need to try this.
And I wholeheartedly agree…the food on cruises are amazing!
Happy SITS Saturday Sharefest!
This looks delicious, Lydia! I`m guessing those ingredients give the slaw a real bite! Love it!
Thank you for sharing this awesome recipe with us at this year’s first “Holiday Battle of the Bulge” hop! I’m positively DROOLING here!
I hope you’ll invite your bloggy friends to join in as well:
http://acts17verse28.blogspot.com/2013/10/the-scariest-2-months-of-year-begin-soon.html
What a great recipe!
It’s really delicious! I’m glad to see you again 🙂 Your comments are always appreciated!
This salad sounds good. I’ve only used fennel along with other vegetables in my juicer.
I don’t have much juicing experience, but I’ll be fennel lends a nice flavor to your juice.
Visiting from the real Food blog hop! This looks great-I never would have thought of it, but will try i!
I hope you all like it 🙂
This salad looks so refreshing! I’ve been on a cruise once, and the food was fabulous!
The only thing about that cruise was the salt water pool shrunk my bathing suit hahaha 🙂
Hi Lydia! Popping over from Let’s Get Real. Thanks so much for taking the time to share this recipe with us. I am a big fan of slaw and have wanted to explore additional slaw-like recipes. The tart apples sound good to me and they add a nice hint of green color. Now I need to find some fennel. I’ve never used it before. I love how you help me to expand my culinary horizions.
Once in awhile I’ll see fennel in Walmart but usually I have to go to the local “Gucci” store to get it 🙂 I hope you get a chance to try it. Fennel is delicious roasted with onions too.
I have never eaten fennel before. But even though I have not eaten fennel this slaw sounds and looks really delicious.
I’m sure it would be lovely with just apple and cabbage, but the fennel has such a distinct flavor I hope you try it 🙂
I don’t even really like slaw and this looks amazing! Thanks for sharing! I’m going to pin it right now! I’m coming over from Daily Blog Boost!!
Thanks for taking the time to drop by and comment. I hope you all like it! 🙂
Great recipe Lydia, another way to use apples and all the fall harvest. I will tweet and pin this. Thanks for sharing. Marla
Thanks Marla! It’s really delicious 🙂 See you at Real Food Fridays!
YUM!! This looks deelish and so refreshing! Going to have to try this one! Blessings!
I love slaw-type salads! This one looks delicious–and so unique!