Cabbage-Fennel Salad with Honeycrisp Apples
Is it just us, or is cabbage suddenly cool? The crunchy, cruciferous vegetable is in every salad and veggie bowl this side of our TikTok feed, and it makes sense. It’s hardier than lettuce, surprisingly versatile and adaptable to flavor profiles beyond the usual mayo-based slaw. If you’re not convinced, try our recipe for cabbage-fennel salad with Honeycrisp apples. It’s a little tangy, a little sweet and a refreshing change of pace from the countless bowls of chili you’ll eat this fall. (Feel free to make it ahead, but slice the apples just before serving to prevent them from turning brown.)
1 small fennel bulb, cored and thinly shaved, fronds reserved
1 Honeycrisp apple, cored and thinly sliced
½ small head green cabbage, cored and thinly sliced
¼ cup apple cider vinegar
3 tablespoons extra-virgin olive oil
Juice of ½ lemon
1 teaspoon maple syrup
1 teaspoon celery seed
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1. In a large bowl, combine the fennel, apple and cabbage.
2. In a small bowl or liquid measuring cup, whisk together the vinegar, olive oil, lemon juice, maple syrup, celery seed, salt and pepper. Pour over the salad and toss to combine. Taste and adjust the seasoning as needed.
3. Roughly chop the reserved fennel fronds and sprinkle over the salad before serving.