Ingredients
Scale
- 6 cups shredded green cabbage
- 1 small fennel bulb, quartered and thinly sliced
- 1 medium shallot, sliced thin
- 1 Granny Smith apple, julienned
- 1 red apple, julienned
- 1/2 cup mayo
- 3 tablespoons Hot honey
- 1 teaspoon apple cider vinegar
- 1 tablespoon fresh lemon juice
- Zest from lemon (optional)
- Fennel fronds for garnish
- Salt & pepper to taste
- Chile flakes (optional)
Instructions
- 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.
- 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.
- 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.
Notes
- Sub mayo for Greek yogurt as an alternative, but you’ll want to taste the flavor before adding the apple cider vinegar to the dressing in case it is too acidic.
- Prep Time: 15 minutes
- Category: Side Dish
- Method: Chopping
- Cuisine: Coleslaw, Salad, Side Dish
Nutrition
- Serving Size:
- Calories: 148
- Sugar: 10.6 g
- Sodium: 105.7 mg
- Fat: 10.5 g
- Carbohydrates: 13.6 g
- Protein: 1.3 g
- Cholesterol: 5.8 mg
