Shaved Apple Fennel Slaw

Fennel’s gentle anise note has long brightened Mediterranean tables, and here it meets crisp sweet-tart apples in a no-cook shaved slaw. Thin ribbons of celery and radish finish with dill, mint, and toasted sunflower seeds.

Serves 6 · 25 min prep

Estimate for one serving

• 165 cal
• 3g protein
• 18g carbs
• 10g fat
• 3g fiber

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Ingredients

• 2 large fennel bulbs
• 3 crisp apples (Granny Smith and Honeycrisp mix)
• 3 celery stalks
• 6 radishes
• 1/4 cup chopped fresh dill
• 1/4 cup torn fresh mint leaves
• 1/3 cup toasted sunflower seeds
• 1/4 cup extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1 tsp Dijon mustard
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp lemon zest

Instructions

1. 1Trim the fennel fronds and reserve a handful for garnish. Halve the bulbs, cut out the tough cores, and shave the fennel paper-thin on a mandoline or with a sharp knife so the ribbons stay crisp and delicate.
2. 2Core the apples and shave or cut them into matchsticks the same thinness as the fennel. Immediately toss the apples with a splash of lemon juice in a large bowl to prevent browning.
3. 3Thinly slice the celery on a sharp bias and shave the radishes into translucent rounds. Add both to the bowl with the fennel and apples.
4. 4In a small jar, shake olive oil, remaining lemon juice, apple cider vinegar, honey, Dijon, lemon zest, salt, and pepper until the dressing turns creamy and emulsified. Taste for a bright, lightly sweet balance that will stand up to the raw vegetables.
5. 5Pour most of the dressing over the shaved produce and toss with clean hands or tongs until every strand glistens. Fold in the chopped dill and torn mint so the herbs stay fragrant and green.
6. 6Let the slaw rest 10 minutes at room temperature; the salt will gently soften the fennel while the apples stay snappy. Taste and add the rest of the dressing plus another pinch of salt if needed.
7. 7Just before serving, scatter toasted sunflower seeds and reserved fennel fronds over the top for crunch and color.
8. 8Pile high on a platter for potluck sharing, tuck into pita or lettuce cups for handheld lunches, or pack in jars so the slaw stays crunchy until midday. Serve chilled or cool—never warm—so the raw textures shine.