There’s something magical about a salad that’s as beautiful as it is delicious. For years, my daughter turned her nose up at anything leafy or crunchy until she was eight years old and spotted this vibrant fennel and apple slaw on our table. The colors alone convinced her to take a tiny bite, and to everyone’s surprise (especially hers!), she discovered she loves salads. Now it’s one of the first dishes she asks for when she sees fennel or pomegranates in the kitchen. This crisp, tangy, jewel-studded slaw is the one that changed everything in our house and it might just win over the skeptics in yours, too.
Crisp Fennel and Apple Slaw (with Celery & Pomegranate)
A fresh, crunchy fennel and apple slaw tossed with celery, pomegranate, and a bright olive oil–lime–apple cider vinegar dressing. Light, vibrant, and perfect as a side for any meal.
Ingredients
- 2 large fennel bulbs (or 3 smaller ones) outer later and fronds removed and cut into thin shavings with a knife or mandolin
- 3 celery stalks thinly sliced
- 1 cup pomegranate arils
- 1 red apple (I like Pink Lady or Lady in Red) thinly sliced
- 3 tbsp apple cider vinegar
- 1 large lime, juiced about 1/4 cup
- 3 tbsp olive oil
- kosher salt
- flaky salt
Instructions
- In a large bowl, toss together fennel, celery, pomegranate and apple.
- Pour apple cider vinegar over the apple immediately after cutting to prevent browning. Add in lime juice, olive oil and a generous sprinkle of kosher salt. Toss and adjust seasoning. This salad can be make a couple of hours before serving and kept in the fridge. I like to sprinkle with flaky salt before serving. Enjoy!