Autumn Glory Fennel Slaw

Yield: 6-8 Servings

Skill level: Easy

This beautifully colored slaw made with crunchy strips of Autumn Glory® apples is a great side to any dish. Fennel and Autumn Glory are paired perfectly together to create the base of the slaw. Mingling well with a flavor burst of fresh herbs and a lemony mustard vinaigrette.

Click here for a printable recipe!

Ingredients

Slaw

• 1 medium shallot, chopped
• Sherry Champagne or red wine vinegar
• 3 Autumn Glory apples
• 1 stalk of fennel/anise, one bulb with its leaves
• 1 tablespoon chopped fresh tarragon leaves
• 1 tablespoon chopped fresh cilantro leaves
• 1 teaspoon chopped fennel leaves (just the feathery parts)
• Kosher salt to taste

Vinaigrette

• Juice of one large lemon
• 1 tablespoon sherry or champagne vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh tarragon leaves, minced
• ½ teaspoon fennel seeds, crushed
• ½ teaspoon chopped fennel leaves (just the feathery parts)
• ¼ to ½ teaspoon kosher salt
• 3 tablespoons extra virgin olive oil
• 1 medium shallot, chopped
• Sherry Champagne or red wine vinegar
• 3 Autumn Glory apples
• 1 stalk of fennel/anise, one bulb with its leaves
• 1 tablespoon chopped fresh tarragon leaves
• 1 tablespoon chopped fresh cilantro leaves
• 1 teaspoon chopped fennel fronds
• Kosher salt to taste

Directions

Slaw

1. Place the chopped shallots in a small bowl and cover with the vinegar. Set aside.
2. Slice the apple into thin julienned strips. A mandolin with a julienne setting works really well for this.
3. Strip the fennel bulb of its stalks and slice the bulb in half vertically through the flat side. Cut out the "v" shaped core from each half and discard.
4. Chop or julienne the fennel. If the bulb is freshly picked, a mandolin will make easy work of it; otherwise, use a chef's knife.
5. Toss the apples and fennel with the remaining lemon juice in a large bowl to prevent browning.
6. Drain the shallots, rinse, drain again, and add them to the apples.
7. Stir the herbs and a big pinch of salt into the slaw.
8. Drizzle the vinaigrette over the slaw and mix until lightly coated (there may be some leftover).
9. Serve immediately, or chill by pressing a cling wrap firmly against the surface of the slaw to keep the air out.

Vinaigrette

1. Add 1 tablespoon of lemon juice, vinegar, honey, mustard, salt, fennel seeds, and herbs in a jar with a lid. Tighten the lid and shake well. Add oil and shake again until fully emulsified. Taste and add more salt as needed.
2. Set the extra lemon juice aside.

Notes

An alternative to cilantro is a reduced amount of flat-leaf parsley. Parsley is much stronger than cilantro, so be careful not to overwhelm the slaw.

Recipe created by Soup Addict for Superfresh Growers®.