Fennel Apple Slaw with Hot Honey

This Fennel Apple Slaw with Hot Honey brings a fresh crunch, a punch of tang, and a little heat from the hot honey dressing. It’s got a bold flavor combo that’ll wake up any meal! Whether you’re serving it alongside grilled meats or just looking for a dish to cut through the richness of your main course, this slaw has your back.

Fennel apple slaw with hot honey takes the concept of coleslaw and makes it even better! The fennel adds a subtle licorice vibe that plays perfectly with the tartness of the Granny Smith, and the sweetness of the red apple. Once they are tossed with a dressing combo of hot honey and lemon, this slaw is a flavor explosion that’s both sweet and spicy!

The best part is just how versatile this slaw recipe is. You can serve it at your next BBQ or holiday get-together next to pork, chicken, or turkey. Or, use it as a fresh, crunchy topping for smoked pulled chicken or pulled pork sandwiches! The options are endless.

Ingredients Needed for Fennel Apple Slaw

• Green cabbage – Traditional cabbage works well, but Napa is also a great choice.
• Fennel bulb – The star of this slaw. Keep some of the fresh fennel fronds for more flavor.
• Shallot – Mild onion flavor without overwhelming the other ingredients.
• Granny Smith apple – The tart flavors contrast the fennel and sweet apples.
• Red apple – Use any variety that’s sweeter, such as Honeycrisp, Gala, or Fiji.
• Mayonnaise – Just a little adds a nice creamy texture to coat everything.
• Hot honey – Try out our homemade recipe and you’ll never spend $12 a bottle again.
• Apple cider vinegar – Just a small splash to balance the flavors.
• Lemon juice – Feel free to add some fresh lemon zest for an extra zing.
• Chile flakes – Optional, depending on how hot your honey ends up being. I always sprinkle some in, because you know, Chiles and Smoke!

How to Make Apple & Fennel Slaw

1. Prep the apples and vegetables. Julienne the apples by slicing thin rounds from outside the fruit, avoiding the core. Stack up the slices and cut them into thin matchsticks. Cut the shallot in half, lengthwise. Place the cut side down and cut thin slices of half rings down to the root. Remove the fronds and stalks of the fennel and slice the bulb into quarters through the top. Remove the core, and thinly slice the bulb. Add everything to a large bowl with the shredded cabbage.

2. Mix the hot honey dressing. Combine the mayo, hot honey, apple cider vinegar, lemon juice, and lemon zest into a small bowl. Whisk to combine everything into a smooth dressing. Add salt and pepper to taste.
3. Add the dressing and combine. Use large forks or tongs to mix everything gently, coating the slaw with the dressing. Taste and adjust as needed. The flavors will develop more in the fridge after at least 30 minutes, up to overnight. This slaw will stay fresh for about 4-5 days in the fridge.

Recipe Variations

• Mayo: Feel free to swap the mayonnaise in this fennel apple slaw recipe with plain Greek yogurt. This is a healthier option, however, be careful when adding the apple cider vinegar as it will already be acidic. Taste the slaw first and then add the apple cider vinegar to taste.
• Hot Honey: I used my homemade hot honey recipe here. It is super easy to make, and it packs a spicy punch! If you don’t want anything spicy, simply use regular honey. Or, adjust the heat by adding fewer chiles to the recipe.
• Cabbage: This recipe calls for classic green cabbage. You can substitute it for Napa cabbage if you prefer.
• Spice: The hot honey makes this recipe already slightly spicy. If you want a little more heat, add red chile flakes!
• Dried Fruit: Chopped dates or dried cranberries would also add a nice texture and some hardiness to this slaw, making it more of a complete salad.

Top Tips

• Julienning apples— Cut thin rounds, avoiding the core, and then slice those rounds into matchsticks. This gives you perfect-sized bites that won’t overpower the slaw.
• Fennel prep— Don’t forget to remove the core from the fennel bulb. It’s tough and unpleasant to chew, but the rest of the fennel adds an amazing crunch and flavor!
• Use as meal prep— You can prep your hot honey slaw ahead of time and use it as meal prep to eat for the rest of the week alongside a smoked rack of pork! It holds up well in the fridge for up to 4-5 days.

Serving Suggestions

This slaw is the perfect partner to rich dishes such as pulled pork sandwiches and grilled chicken wings! The apples and fennel here make it a wonderful seasonal dish that can be served in fall and winter. I suggest pairing it with a juicy smoked spatchcock turkey on Thanksgiving to brighten up your plate.

You can also use this fennel slaw as a topping for tacos dorados or smoked smash burgers—anywhere you want a burst of crunch and flavor!

Frequently Asked Questions

More Slaw & Salad Recipes to Try

• Blue Cheese Coleslaw
• Salvadoran Cabbage Slaw
• Southwestern Slaw
• BBQ Ranch Chicken Salad
• Creamy Jalapeño Carrot Slaw