Fennel, Apple and Cabbage Slaw with Green Mayonnaise Bliss

Why You’ll Love This Recipe

I enjoy making this slaw because it is incredibly fresh, colorful, and quick to prepare. The combination of crunchy vegetables and juicy apples creates a satisfying texture, while the herb-filled dressing makes the dish feel vibrant and aromatic. I also appreciate that it comes together in just minutes and does not require cooking. The pecans add a wonderful nutty crunch that completes the dish and makes it feel more filling.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the slaw

• 1 cup fennel, sliced

• 2 medium green apples, diced

• 2 cups cabbage, shredded

For the dressing

• 1/2 cup vegan mayonnaise or regular mayonnaise

• 2 tablespoons lemon juice, fresh preferred

• 1/4 cup mint, chopped

• 1/4 cup parsley, chopped

For the crunch

• 1/2 cup pecans, chopped

Directions

1. I place the sliced fennel and diced green apples into a large bowl. I drizzle them with fresh lemon juice and toss everything together so the apples stay bright and flavorful.

2. In a small food processor, I chop the mint and parsley. Then I add the vegan mayonnaise along with a pinch of salt and pepper and blend the mixture until the dressing becomes smooth and green.

3. I add the shredded cabbage and half of the chopped pecans to the fennel and apple mixture.

4. I pour the green mayonnaise dressing over the slaw and gently toss everything together until the vegetables are evenly coated.

5. I finish by sprinkling the remaining pecans and a few fresh mint leaves on top for garnish.

6. I like letting the slaw sit for about 10 minutes before serving so the flavors blend together nicely.

Servings and timing

This recipe makes 4 servings. I usually spend about 15 minutes preparing the ingredients, and there is no cooking required, which makes the total time 15 minutes.

Variations

I like experimenting with this slaw depending on what ingredients I have available. Sometimes I add shredded carrots for extra color and sweetness. I also enjoy mixing in toasted sunflower seeds or pumpkin seeds instead of pecans for a different crunch. When I want a slightly tangier flavor, I add a little apple cider vinegar to the dressing. Thinly sliced red onion can also bring a pleasant sharpness that pairs nicely with the apples and cabbage.

storage/reheating

I store leftover slaw in an airtight container in the refrigerator for up to 2 days. Since this dish is meant to be served fresh, I do not reheat it. If I plan to store it longer, I sometimes keep the dressing separate and mix it with the vegetables just before serving to maintain the best texture.

FAQs

Can I make this slaw ahead of time?

Yes, I can prepare the vegetables and dressing ahead of time and keep them refrigerated separately. I mix them together shortly before serving for the freshest texture.

What type of apples work best for this recipe?

I like using crisp green apples such as Granny Smith because they add a nice tartness that balances the creamy dressing.

Can I use regular mayonnaise instead of vegan mayonnaise?

Yes, I often use regular mayonnaise if I am not preparing the dish as a vegan recipe. Both options work well.

What can I serve with this slaw?

I like serving it alongside sandwiches, grilled vegetables, or grain bowls. It also works well as a refreshing side dish for lunch.

Can I substitute the pecans?

Yes, I can replace pecans with walnuts, almonds, sunflower seeds, or pumpkin seeds depending on the texture and flavor I want.

Conclusion

I enjoy making this Fennel, Apple and Cabbage Slaw with Green Mayonnaise because it is bright, crunchy, and full of fresh flavors. The combination of herbs, apples, and fennel creates a refreshing dish that feels light but still satisfying. It is quick to prepare and perfect when I want a colorful salad that pairs easily with many different meals.