This tangy, crunchy apple fennel coleslaw recipe is a delightful, versatile side dish that goes well with meaty sandwiches, barbecue, or anything your heart desires!
1/2 cup plain Greek yogurt or mayonnaise
2 Tbsp apple cider vinegar
Juice from 1/2 a small lemon, about 1.5 tablespoons (save other half for use with apples)
1/4 cup raw honey
1 tsp sea salt
1/2 tsp cracked black peppercorns
Combine above ingredients in a small bowl, cover and refrigerate. Meanwhile, prepare the ingredients for the slaw.
1/2 head medium cabbage, cored
2 medium carrots, peeled & shredded
2 Granny Smith or MacIntosh apples, peeled*
The other half of the lemon (1.5 Tbsp)*
1 small head of fennel
3-4 green onions, sliced
1/2 lb bacon, cooked and crumbled (optional)
*Tip: As soon as you peel the apples, pour and rub lemon juice on them to prevent browning
- Shred the cabbage, carrots, apples and fennel into a large bowl. Add green onions and half of the bacon (if using). Save the other half of the bacon as a garnish.
- Next, pour dressing over slaw mixture and toss til well combined. Add more salt and pepper to taste.
- Refrigerate slaw for at least an hour (overnight is better but not necessary). Serve with pulled pork or chicken sandwiches and the extra bacon.