If you crave a crunchy, zesty salad but don’t want anything heavy or creamy, you’re going to fall head over heels for this No Mayo Coleslaw with Apple and Fennel. It’s a vibrant tangle of crisp cabbage, juicy apple, aromatic fennel, and fresh dill—all tossed in a zingy mustard vinaigrette. Light, fresh, and so full of life, this one is a no-mayo twist you’ll want on your table all year long.
Why You’ll Love This Recipe
- No-mayo magic: This coleslaw is gloriously creamy-free, making it refreshing, bright, and naturally dairy-free and vegan.
- Incredible crunch: The combination of cabbage, apple, and paper-thin fennel brings a lovely, toothsome bite to every forkful.
- Sweet-tangy harmony: Apple and fennel pair up for sweet, subtle notes, balanced beautifully by the zippy apple cider vinaigrette.
- Make-ahead friendly: It actually gets tastier as it sits, making this the ultimate prep-ahead side for potlucks, barbecues, and picnics.
Ingredients You’ll Need
One of my favorite things about No Mayo Coleslaw with Apple and Fennel is that it’s a celebration of simple, fresh ingredients—each one playing a starring role. Every component brings something special to the table, from flavor to texture to color, creating a slaw that feels truly elevated.
- Green cabbage: The unmistakable backbone—shred it thin for structure, crunch, and a beautiful, mild flavor that lets the other ingredients shine.
- Fennel bulb: When shaved thin, fennel adds a cool, aniseed crunch and a touch of springtime fragrance.
- Red apple: Crisp, juicy, and just sweet enough, apples give the slaw a burst of color and a refreshing bite.
- Fresh dill: Don’t be shy! Loads of roughly chopped dill add grassy, herbaceous flavor and a pop of green.
- Caraway seeds: These little aromatic seeds echo the flavor of fennel and add a unique, earthy accent (just a sprinkle does wonders).
- Garlic: A touch of minced garlic brings the dressing to life without overpowering the salad.
- Apple cider vinegar: For zing and fruitiness—its gentle acidity is a perfect match for the apple and cabbage.
- Olive oil: Rich, peppery olive oil forms the base of the light vinaigrette, gently coating every shred and slice.
- Dijon mustard: Brings subtle warmth and helps the vinaigrette emulsify.
- Caster sugar: Balances the acidity in the dressing while enhancing the sweetness of the apple—don’t skip it, even if it seems subtle.
- Salt & black pepper: Seasonings that bring the whole coleslaw together and make every ingredient pop.
Variations
This No Mayo Coleslaw with Apple and Fennel is fabulously flexible—feel free to riff and experiment based on what’s in your pantry or what flavors you’re craving. Swapping, adding, or omitting ingredients is so easy, letting you create your own signature slaw every time!
- Switch up the herbs: Try parsley, tarragon, or chives if you don’t have (or don’t love) dill.
- Try different apples: Use tart Granny Smith for extra zing, or opt for a sweet Honeycrisp if that’s your vibe.
- Go seedless: If you’re not a fan of caraway, omit it entirely or use a pinch of celery seed for an earthier flavor.
- Add a nutty crunch: Sprinkle with toasted sunflower seeds or chopped walnuts for extra texture and flavor.
- Vary the dressing: Sub in lemon juice for vinegar, or splash in a little maple syrup instead of sugar for a natural sweetness.
How to Make No Mayo Coleslaw with Apple and Fennel
Step 1: Make the Tangy Dressing
Grab a clean jar and toss in the minced garlic, apple cider vinegar, olive oil, Dijon mustard, caster sugar, salt, and black pepper. Screw on the lid and shake, shake, shake until the dressing is golden, light, and fully combined. Taste and tweak the vinegar, salt, or sugar as needed to make it just right for you—you want a vibrant, sweet-tart punch!
Step 2: Slice, Shave, and Chop
Shred the cabbage ultra-finely using a sharp knife or mandolin (trust me, the thinner, the better for slaw!). Next, halve your fennel bulb and shave it paper-thin—if you’ve never tried raw fennel like this, you’re in for a treat! Core and thinly slice the apple, keeping the pieces nice and slender so they meld beautifully with the cabbage and fennel. Roughly chop your bunch of dill—don’t skimp here, fresh herbs make all the difference.
Step 3: Toss and Marry the Flavors
In your biggest salad bowl, pile in the cabbage, fennel, apple, and dill. Pour the vinaigrette all over and toss, toss, toss until every piece glistens. Sprinkle in the caraway seeds and give it one final toss—this is when the magic happens and all those flavors start to mingle.
Step 4: Let It Wilt, Then Serve
Set your coleslaw aside for at least one hour—trust me, patience is worth it! This lets the cabbage soften and soak up all that gorgeous, piquant dressing while keeping its crunch. Before serving, give it another good toss and transfer it to your prettiest bowl. Now, dig in!
Pro Tips for Making No Mayo Coleslaw with Apple and Fennel
- Mandolin Mastery: For super-crisp texture and an elegant look, use a mandolin to get your fennel and apple slices tissue-thin—just watch those fingers!
- The 1-Hour Rest Rule: Letting your slaw sit is key—this gives the cabbage time to wilt and soak up flavor, resulting in the ideal “eat-me-now” texture.
- Apple Oxidation Prevention: The vinaigrette’s acidity keeps the apples from browning, but try to slice your apples right before tossing everything together for the freshest look.
- Herb Happiness: Use a whole bunch of dill for maximum flavor, and don’t be afraid to add even more if you’re a true dill devotee!
How to Serve No Mayo Coleslaw with Apple and Fennel
Garnishes
For a gorgeous presentation (and even more aromatic oomph), scatter extra fresh dill leaves on top of your No Mayo Coleslaw with Apple and Fennel just before serving. A final sprinkle of caraway seeds or a few fennel fronds makes every bowl look like it came straight from a chic deli counter.
Side Dishes
This slaw is outrageously versatile. Try it with grilled sausages, roast chicken, summer burgers, or as a bright companion to hearty vegetarian mains like grain bowls or lentil patties. It’s also phenomenal piled onto pulled pork sandwiches or alongside barbecue classics.
Creative Ways to Present
For parties, mound the slaw into individual glasses for a modern appetizer, or use it to top open-faced tartines with smoked salmon. It’s also picture-perfect when served family-style on a large platter, dotted with thin apple slices and extra fennel fronds.
Make Ahead and Storage
Storing Leftovers
No Mayo Coleslaw with Apple and Fennel keeps astonishingly well—store leftovers in an airtight container in the fridge for up to 4 days. The longer it sits, the more those flavors develop and meld, so don’t be afraid to make it ahead! Just give it a good toss before serving to redistribute the dressing and revive the crunch.
Freezing
While this slaw is a storage superstar in the fridge, it doesn’t freeze well—the delicate apple and fennel lose their texture once thawed. For the best flavor and crunch, enjoy it fresh or within a few days of making!
Reheating
Luckily, No Mayo Coleslaw with Apple and Fennel doesn’t need reheating—just take it straight from the fridge and let it sit at room temperature for about 15–20 minutes before serving. This brings out all those bright, fresh flavors and softens the oil just enough to coat every shred beautifully.
FAQs
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Can I make No Mayo Coleslaw with Apple and Fennel ahead of time?
Absolutely! In fact, making it a few hours (or even a day) in advance lets the flavors hug and meld, and the cabbage wilts to a perfect, tender crunch. Just store it in the fridge and toss before serving.
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What can I use if I don’t have a mandolin for slicing?
A sharp chef’s knife works just fine—just try to slice the fennel and apple as thinly as you can for the best texture.
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Is No Mayo Coleslaw with Apple and Fennel vegan and gluten-free?
Yes, this slaw is naturally vegan and gluten-free—just double-check your mustard label if you’re sensitive, but otherwise, it’s as plant-based and allergen-friendly as it gets.
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Can I swap out the dill or caraway seeds?
Of course! Feel free to try other herbs like parsley or cilantro, or skip the caraway if it’s not your thing. The base recipe is super forgiving and loves a bit of personalization.
Final Thoughts
If you’re ready to fall in love with coleslaw all over again, I can’t recommend this No Mayo Coleslaw with Apple and Fennel enough. It’s bright, crunchy, light, and endlessly versatile—a side dish that just might steal the spotlight! Give it a whirl and let it spark some joy in your kitchen.
Print
No Mayo Coleslaw with Apple and Fennel Recipe
- Prep Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10–12 servings 1x
- Category: Side Dish
- Method: Tossing
- Cuisine: American
- Diet: Vegetarian
Description
A refreshing twist on traditional coleslaw, this no-mayo coleslaw recipe features a delightful mix of green cabbage, shaved fennel, crisp apple slices, and fragrant dill tossed in a tangy apple cider vinegar dressing with a hint of caraway seeds. Perfect for picnics, barbecues, or as a light side dish.
Ingredients
Coleslaw:
- 1/4 large head green cabbage, shredded (~12 cups)
- 1 medium fennel bulb, shaved
- 1 red apple, thinly sliced
- 1 cup dill leaves, chopped
- 2 tsp caraway seeds
Dressing:
- 2 small cloves garlic, minced
- 3 tbsp apple cider vinegar
- 5 tbsp olive oil
- 2 tsp Dijon mustard
- 1 1/2 tsp caster sugar
- 1/2 tsp salt
- 1/8 tsp black pepper
Instructions
- Dressing: Shake Dressing ingredients in a jar.
- Toss: Combine cabbage, fennel, apple, and dill in a large bowl. Pour over Dressing, toss well.
- Sprinkle: Add caraway seeds, toss again.
- Set aside: Allow to wilt for at least 1 hour. Toss, transfer to a serving bowl, and serve!
Notes
- Cabbage should be packed to yield about 12 cups.
- Size of a medium fennel bulb is similar to a baseball.
- Caraway seeds add a hint of aniseed flavor.
- Dressing has a slightly sweeter profile for a coleslaw-like taste.
- Adjust vinegar to taste as acidity can vary.
Nutrition
- Serving Size: 1 serving
- Calories: 99 cal
- Sugar: 4g
- Sodium: 151mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 1g
