No Mayo Coleslaw with Apple and Fennel Recipe

This No Mayo Coleslaw with Fennel and Apple is a crisp, refreshing twist on classic slaw. The sweetness of juicy red apple mingles perfectly with delicate fennel, crunchy cabbage, feathery dill, and a tangy, punchy apple cider vinaigrette—no heavy mayo required. It’s vibrant, naturally pretty, and utterly irresistible!

Ingredients You’ll Need

Just a handful of fresh, quality ingredients make No Mayo Coleslaw with Fennel and Apple a star at any table. Every element matters—from the sweet undertone of apple to the aromatic punch of fennel and dill—each ensuring a delightful balance of flavor, color, and texture.

• Green Cabbage: The hearty base of our slaw—shredded for maximum crunch and volume, with a neutral flavor that lets the other ingredients shine.
• Fennel Bulb: Its subtle aniseed note uplifts the salad, and the shaved texture makes this coleslaw extra delicate and light.
• Red Apple: Choose your favorite variety; the sweetness and thin slices add juiciness, color, and a beautiful natural contrast to the other veggies.
• Dill Leaves: Fresh dill transforms the whole dish with herbal brightness—the more, the merrier!
• Caraway Seeds: Just a teaspoon or two gives an earthy, toasty bite that echoes the fennel’s flavor and makes the salad intriguing with every forkful.
• Apple Cider Vinegar: Lower in acidity and perfectly matched to apple, it brings zing without overpowering the delicate veggies.
• Olive Oil: Rich and silky, it creates the backbone of the creamy dressing—without the need for mayo.
• Dijon Mustard: Lends a tangy sharpness that rounds out the taste and ties it all together.
• Caster Sugar: A little sweetness helps mimic the classic coleslaw vibe and balances out the acidity.
• Salt & Black Pepper: Just enough seasoning to make the fresh flavors pop.
• Garlic (minced): For a subtle, savory kick in our dressing—make sure to mince it finely so it blends right in.

Variations

One of the best things about No Mayo Coleslaw with Fennel and Apple is just how versatile it is! Don’t be shy about swapping in veggies you have on hand, adjusting flavors to fit your mood, or making it suit dietary needs—this dish is made to be played with.

• Rainbow Veggies: Add shredded carrots, purple cabbage, or thinly sliced radishes for even more crunch and color.
• Nutty Crunch: Toss in toasted sunflower seeds, slivered almonds, or pumpkin seeds for extra texture and earthy flavor.
• Vegan Twist: The recipe is already egg- and dairy-free, but you can substitute maple syrup for sugar if you want to go refined-sugar-free!
• Citrus Upgrade: Swap apple cider vinegar for fresh lemon or orange juice to add an extra sunny kick to the dressing.
• Less Sweet, More Zing: Reduce the sugar and bump up the mustard or vinegar if you want a sharper, tangier salad.

How to Make No Mayo Coleslaw with Fennel and Apple

Step 1: Shake Up the Dressing

Add minced garlic, apple cider vinegar, olive oil, Dijon mustard, caster sugar, salt, and black pepper to a jar. Pop on the lid, then shake vigorously until the dressing is silky, emulsified, and the sugar is dissolved. This step is essential for creating a harmonious, vibrant flavor base that will bring all your veggies together.

Step 2: Prep and Combine the Veggies

In a very large mixing bowl, add the shredded green cabbage, shaved fennel, sliced apple, and fresh dill. Use a mandolin for the fennel and apple if you have one—it gives super-thin, uniform slices that make the salad extra crisp and delicate!

Step 3: Toss with Dressing

Pour the homemade vinaigrette over the veggies and herbs. With clean hands or salad servers, toss everything together, making sure every ribbon of cabbage and slice of apple is well coated. This is where the magic starts—you’ll see the volume shrink and colors start to glisten.

Step 4: Sprinkle and Toss Again

Sprinkle the caraway seeds over the salad and give it another good mix. The seeds will nestle into all the folds and add little bursts of flavor throughout.

Step 5: Let It Wilt

Let your No Mayo Coleslaw with Fennel and Apple sit at room temperature for at least 1 hour (or longer in the fridge). This gives the cabbage and fennel a chance to soften just enough, transforming everything into a cohesive, craveable slaw while the flavors meld beautifully.

How to Serve No Mayo Coleslaw with Fennel and Apple

Garnishes

A final sprinkle of caraway seeds or extra chopped dill on top not only looks gorgeous but also gives each serving a little aromatic lift. For special occasions, you can finish with a few matchstick apples or a drizzle of really good extra-virgin olive oil.

Side Dishes

This vibrant slaw is a dream alongside grilled chicken, seared salmon, smoky barbecue, or juicy veggie burgers. It lightens up picnic spreads and cuts through richer dishes, making it an easy, flavorful side for anything you’re craving.

Creative Ways to Present

For gatherings, try piling No Mayo Coleslaw with Fennel and Apple onto a beautiful platter and let guests serve themselves. Or, spoon it into lettuce cups for elegant, mess-free starters; you can even tuck a scoop into wraps or sandwiches for a fresh crunch factor!

Make Ahead and Storage

Storing Leftovers

No Mayo Coleslaw with Fennel and Apple is a champion when it comes to leftovers. Place any extras in an airtight container and refrigerate—they’ll stay bright and crunchy for up to 3 or even 4 days, and the apple won’t go brown thanks to the tangy vinaigrette.

Freezing

While freezing isn’t recommended for this vibrant slaw (the veggies will lose their lovely crunch and may get watery), it’s so quick and easy to make fresh that you really won’t miss the option!

Reheating

There’s no need to reheat this dish—No Mayo Coleslaw with Fennel and Apple is made to be enjoyed cold or at room temperature! If made ahead, let it come to room temp for the flavors to fully shine before serving.

FAQs

Final Thoughts

If you’re craving something fresh, lively, and uncomplicated, No Mayo Coleslaw with Fennel and Apple delivers every single time. It’s a standout salad you’ll reach for again and again—so grab your ingredients and get tossing. Your taste buds (and your guests) will thank you!

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