I received free product for this post, but as always, all opinions are my own!
This time of the year is always so hard for me on the blog. I keep seeing warm comforting winter recipes popping up everywhere but it’s been in the 80’s here for about two weeks and all I’ve been eating are salads and popsicles. I was planning to make so many more winter recipes to share with you, but I’m a little scared that winter may be over here in Arizona 🙁
Don’t get me wrong, I’ve really been loving this weather. Especially since I pretty much have no winter clothes that fit me anymore! But, I’m really not ready for summer yet, because if it is almost 90 in February I can’t imagine what the temps will be in July!
But, I know that most people reading this recipe probably don’t live in Southern Arizona, so I decided to make a compromise. Although most people eat apples all year round, they really make me think of colder weather. Now, these apples aren’t just any apples. They are huge and super flavorful Pinata Apples from Washington State Stemilt Growers. They are really juicy and have a delicious hint of pineapple taste to them and they were delivered to my house in a big box which makes me love them even more. If you’re interested in getting seasonal fruit boxes delivered to your house a few times a year make sure to check out their site!
And, fennel is totally in season right now, so this fennel and apple slaw is the best of both worlds: it’s nice and seasonal while also being crisp and refreshing. No matter where you live, I think you’ll really enjoy this slaw!Print
- 3 cups shredded cabbage
- 1 medium sized fennel bulb (2 cups when shredded)
- 1 extra large apple, or two medium sized apples (2 cups when sliced)
- 1 cup shredded carrot
- 3/4 cup vegan mayonnaise (I like to use Just Mayo)
- 1 teaspoon dijon mustard
- 2 teaspoons water
- 2 teaspoons pure maple syrup
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon celery seed
- Using a mandolin or sharp knife, thinly slice the fennel bulb and apples into thin slices and then into matchsticks. Add the fennel, apples, shredded cabbage and carrots to a large bowl.
- Mix all of the remaining dressing ingredients in a medium sized bowl and pour over slaw mixture. Mix until dressing is covering all vegetables.
- Slaw can be eaten immediately or stored in the refrigerator for up to three days. Enjoy as a side or on top of sandwiches and tacos!