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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.
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Prep Time 10 minutes
Course Salad
Cuisine American, Mediterranean
Servings 6

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!
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