Apple Fennel Slaw with Ginger Vinaigrette
Bright, crisp, and wildly snackable, this Apple Fennel Slaw is my go‑to side when rich mains need a little zing. We’re shaving fennel paper‑thin, tossing it with a ginger‑orange vinaigrette, and finishing with brown‑butter hazelnut breadcrumbs (hello, texture).
Ingredients
Salad
- 2 fennel bulbs
- 1 granny smith apple
- 1 fuji apple
- ½ cup parsley leaves + 2 tablespoons chopped
Ginger Vinaigrette
- 2 oranges (zest and juice)
- 1 tablespoon champagne vinegar
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon Dijon mustard
- 1 clove garlic (grated)
- ½ inch piece of ginger (grated)
- ½ cup olive oil
- 2 tablespoons crystallized ginger (finely chopped)
Breadcrumb Topping
- ¼ cup chopped hazelnuts
- 2 tablespoons butter
- ½ cup panko breadcrumbs
Instructions
- Make the vinaigrette. To a bowl, add the zest and juice of 2 oranges, champagne vinegar, and salt and pepper. Whisk until the salt is completely dissolved. Next, add the mustard, grated garlic, grated ginger, and olive oil and whisk until well-combined and emulsified. Lastly, whisk in the crystallized ginger. Set aside for flavors to meld.
- Make the breadcrumb topping. Heat a saute pan over medium-low heat and add the chopped hazelnuts. Stir them around intermittently until the nuts start to darken and smell fragrant. Add the butter and cook it until it browns and you start to see brown flecks in the bottom of the pan. Add the panko breadcrumbs, stir them around, and cook for a few minutes or until they turn golden. Season with a pinch of kosher salt and black pepper. Remove from the heat and stir in 2 tablespoons of chopped parsley. Set aside to cool.
- Prep the fennel. Using a sharp knife, cut off the tops of the fennel where the bulb ends and the stalks and fronds begin, and set those aside. Slice off a thin slice of the bottom of the fennel bulb and remove any outer layers that are damaged or brown. Next, cut the bulb in half, lengthwise. When you look at the cross-section of the bulb, you will see a triangular piece near the base – this is the core that needs to be removed. With your knife, carefully cut a V into the bulb and remove the core. Finally, place the halves, cut side down, and slice the fennel, crosswise, as thinly as you can. Alternatively, using a mandolin, shave the fennel halves. Before discarding the stalks, pick off the fennel fronds - the soft green parts growing on the stalks - and set them aside to garnish the slaw.
- Prep the apples. Wash the apples, but leave the skins on. Cut all 4 sides of the apple away from the core and cut them into ⅛ inch slices. Then, stack the slices, and slice them into ⅛ inch matchsticks.
- Assemble the slaw. Add the sliced fennel, apple matchsticks, and parsley leaves to a large bowl. Re-whisk the dressing and pour half over the salad. Using clean hands, gently toss the slaw so that everything is well-coated and evenly distributed. Transfer it to a serving platter and top with hazelnut breadcrumbs and fennel fronds.
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Notes
- Serve this slaw on a shallow platter so that the crunchy breadcrumb topping is on every serving.
- Make sure to hold the breadcrumbs separate, even if you make them days in advance, to ensure their crunchiness.
- Give the vinaigrette at least an hour, and up to 3 days ahead, to sit and let the flavors meld.
Nutrition
Calories: 335kcalCarbohydrates: 27gProtein: 3gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 0.2gCholesterol: 10mgSodium: 509mgPotassium: 549mgFiber: 6gSugar: 17gVitamin A: 776IUVitamin C: 43mgCalcium: 85mgIron: 2mg
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