Irresistible Apple Fennel Slaw with 15-Minute Cranberry Vinaigrette

Name: Irresistible Apple Fennel Slaw with 15-Minute Cranberry Vinaigrette
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 2 cups thinly sliced green cabbage; 1 cup thinly sliced red cabbage; 1 medium apple, julienned; 1 small fennel bulb, thinly sliced; 1/4 cup dried cranberries; 2 tbsp chopped walnuts; 2 tbsp olive oil; 1 tbsp apple cider vinegar; 1 tbsp cranberry juice; 1 tsp honey; 1/2 tsp Dijon mustard; Salt and pepper to taste

Author: lia

Published: October 31, 2025

Apple fennel slaw with cranberry vinaigrette

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You know that moment when you take the first bite of a salad and it just *clicks*? That’s what happens every time I make this apple fennel slaw with cranberry vinaigrette. It’s got everything—crunchy cabbage, crisp apples, and that licorice-y hint from fresh fennel, all tied together with a dressing that’s equal parts tangy and sweet. I first threw this together for a last-minute potluck, and now my friends demand it at every gathering.

What I love most is how it balances flavors and textures. The apples stay perfectly crisp, the fennel adds a subtle brightness, and those little pops of dried cranberries? Absolute magic. Plus, that vibrant pink dressing makes it look as gorgeous as it tastes. Trust me, this isn’t your average slaw—it’s the kind of dish that makes people ask, “Wait, what’s in this?!” before going back for seconds.

Apple fennel slaw with cranberry vinaigrette - detail 1

Ingredients for Apple Fennel Slaw with Cranberry Vinaigrette

Here’s everything you’ll need to make this vibrant slaw—and yes, every ingredient matters! I’ve learned through trial and error that the right cuts and ratios make all the difference in texture and flavor. Trust me, don’t skip the fennel fronds—they’re like nature’s confetti.

2 cups thinly sliced green cabbage (about 1/4 small head—slice it whisper-thin so it bends easily)
1 cup thinly sliced red cabbage (for that gorgeous pop of color)
1 medium apple, julienned (I prefer Honeycrisp for crunch, but use what you love—just no mushy varieties!)
1 small fennel bulb, thinly sliced (plus those pretty fronds for garnish)
1/4 cup dried cranberries (the chewy bursts of sweetness that make this special)
2 tbsp chopped walnuts (toasted if you’re feeling fancy—they add the best crunch)

For the dressing—our star player:

2 tbsp olive oil (the good stuff—it carries all those flavors)
1 tbsp apple cider vinegar (that tangy backbone we crave)
1 tbsp cranberry juice (secret flavor booster—100% juice, not cocktail!)
1 tsp honey (just enough to round out the tartness)
1/2 tsp Dijon mustard (my emulsifying hero—no watery dressing here)
Salt and pepper to taste (don’t be shy—it wakes everything up)

How to Make Apple Fennel Slaw with Cranberry Vinaigrette

Okay, let’s get to the fun part—bringing this slaw to life! The key here is treating each ingredient with care. I learned the hard way that rushing leads to soggy cabbage or clumpy dressing. Follow these steps, and you’ll have a salad that’s crisp, balanced, and downright addictive.

Preparing the Vegetables and Fruit

First, grab your sharpest knife or mandoline (my secret weapon for paper-thin slices). For the cabbages, remove any tough outer leaves and slice them into ribbons—you want them delicate enough to curl around your fork. The apple? Cut matchsticks, not chunks. Toss them with a squeeze of lemon juice if you’re paranoid about browning (I usually skip it—the dressing’s acidity does the job). Now, the fennel: trim off the stalks (save those fronds!), halve the bulb, and slice it thin enough to see light through. Those pretty fronds? Roughly chop a handful for garnish—they add a fresh, herbal note.

Making the Cranberry Vinaigrette

Here’s where the magic happens! In a small bowl, whisk the Dijon and honey first—this helps them dissolve evenly. Then drizzle in the olive oil while whisking like you’re trying to win a marathon. When it looks creamy, add the vinegar and cranberry juice. Taste it! Too tart? A pinch more honey. Too sweet? Another splash of vinegar. The dressing should make your taste buds dance between tangy and sweet. Pro tip: Make extra—it’s killer on grilled chicken too.

Combining and Serving

Now, the grand finale: In your biggest bowl, gently toss the cabbages, apple, and fennel with about three-quarters of the dressing—use your hands to massage it in if needed (clean hands, please!). Let it sit for 5 minutes to soften slightly. Add the cranberries and walnuts, drizzle with the remaining dressing, and give it one last toss. Scatter those fennel fronds on top like edible confetti. Chill for 15 minutes (if you can wait!) to let the flavors mingle. Serve it in a pretty bowl, and watch it disappear.

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Why You’ll Love This Apple Fennel Slaw

This isn’t just another slaw—it’s the kind of dish that turns heads and wins over even the pickiest eaters. Here’s why it’s become my go-to:

The crunch factor: Every bite delivers that perfect crispy-crisp texture—from the cabbage to the apples to those toasted walnuts.
Flavor fireworks: Sweet apples, anise-y fennel, tart cranberries, and that tangy-sweet dressing play off each other beautifully.
Effortless elegance: It looks fancy but comes together in 15 minutes flat—no cooking, no fuss.
Crowd-pleaser magic: I’ve served this to kids, foodies, and my “I-don’t-do-salad” uncle—everyone asks for seconds.

Tips for the Best Apple Fennel Slaw with Cranberry Vinaigrette

After making this slaw more times than I can count (seriously, my friends won’t let me show up without it!), I’ve picked up some game-changing tricks:

Keep it crisp: If prepping ahead, store the sliced veggies and dressing separately—toss them together just before serving. Leftovers? They’ll stay crunchy in the fridge for about 2 days (though the cabbage softens a bit).
Dressing drama: Too thick? Add a splash of cranberry juice. Too thin? Whisk in another 1/2 tsp Dijon—it’ll cling better to the veggies.
Texture play: For extra crunch, toast those walnuts in a dry pan until fragrant. Watch them closely—they burn fast!
Creamy twist: Stir in a tablespoon of Greek yogurt to the dressing for a richer version that clings beautifully.

Ingredient Substitutions and Variations

Don’t stress if you’re missing an ingredient—this slaw is super flexible! Swap walnuts for toasted almonds or pecans if that’s what’s in your pantry. Out of dried cranberries? Try chewy golden raisins or juicy pomegranate arils for a different sweet-tart pop. For the cabbage, napa or savoy work beautifully too. And if fennel’s not your thing (though trust me, it’s magic here!), swap in thinly sliced celery for crunch. The dressing’s just as forgiving—maple syrup can stand in for honey, and orange juice makes a tasty sub for cranberry juice in a pinch.

Serving Suggestions for Apple Fennel Slaw

This slaw isn’t just a side—it’s a flavor powerhouse that elevates everything it touches. My favorite move? Pile it on pulled pork sandwiches for the ultimate crunch contrast. It’s also killer next to grilled chicken or salmon (that cranberry vinaigrette acts like a built-in sauce). Come Thanksgiving, I swap out the usual mayo-heavy slaw for this bright version—it cuts through all the rich dishes perfectly. For a light lunch, just add some crumbled goat cheese and call it a meal. Honestly, I’ve even eaten it straight from the bowl with a fork when no one’s looking!

FAQs About Apple Fennel Slaw with Cranberry Vinaigrette

Got questions? I’ve got answers! Here are the things people ask me most about this slaw—straight from my kitchen to yours.

Can I make this slaw ahead of time?

Absolutely! Prep the veggies and dressing separately up to a day in advance (store the apples with a squeeze of lemon juice to prevent browning). Toss everything together about 15 minutes before serving—this keeps that perfect crunch intact.

How do I keep the apples from turning brown?

The cranberry vinaigrette’s acidity helps, but if you’re paranoid like me, toss the julienned apples with a teaspoon of lemon juice first. They’ll stay pretty and pale for hours.

Can I use a different nut?

Of course! Toasted pecans or almonds work beautifully. For nut-free, try sunflower seeds—they give that same satisfying crunch.

What if I don’t like fennel?

No worries! Swap in celery for crunch or jicama for sweetness. But trust me—the fennel mellows beautifully in the dressing.

How long does it keep?

It’s best fresh, but leftovers stay surprisingly crisp for 1-2 days in the fridge. The cabbage softens slightly—I call it the “next-day slump,” but it’s still delicious!

Nutritional Information

Just a heads up—these numbers are estimates (your apple size or dressing drizzle might vary slightly). But here’s the scoop per serving: about 150 calories, with 4g of fiber from all those crunchy veggies and apples. You’re also getting 8g of healthy fats from the olive oil and walnuts. Zero cholesterol and naturally vegetarian—my kinda side dish! As always, for precise dietary needs, check with a nutrition calculator using your exact ingredients.

Alright, now it’s your turn—get in that kitchen and make this apple fennel slaw your own! Trust me, once you taste that first crisp bite with the tangy-sweet dressing, you’ll understand why it’s become my signature dish. And hey, if you put your own spin on it—maybe swapping in pears or adding a sprinkle of blue cheese—I want to hear about it! Drop your creative twists in the comments below. Nothing makes me happier than seeing how folks make my recipes their own. Happy tossing! Find more recipes here.