Apple and Fennel Slaw
In the culinary world, there are many beautiful pairs: salt and pepper, orange and vanilla, fish and lemon. Then there is this one: apple and fennel.
The crisp sweet/tart of the apple and the mellow yet vibrant licorice of the fennel, when paired with the creamy dressing, make for an explosion of fresh and summery flavors that has become quite a favorite in our house.
YIELD: 6–8 SERVINGS
For the Dressing
½ cup coconut oil mayonnaise
Juice of one lemon
1 tsp Dijon mustard
1 tbsp apple cider vinegar
1 tsp honey
1 tsp poppy seeds
¼ tsp sea salt
Fresh-cracked pepper
½ tsp onion powder
For the Salad
1 fennel bulb
2 tart apples
1. For the Dressing
Whisk the mayonnaise with the lemon and Dijon. Add remaining ingredients and whisk until smooth. Set aside until needed.
2. For the salad: Cut the top and bottom off the fennel. Cut in half, then into quarters. Slice into very thin shreds and place in a large bowl.
3. Peel and core the apples and cut into very thin slices or matchsticks. Combine with fennel, pour dressing over, toss to combine, and serve.