Fennel Apple Kale Slaw

Crunchy, tangy, and just a little sweet, this Fennel Apple Kale Slaw with Poppy Seed Dressing is the perfect side dish any time of year. Whether you’re looking for something light to balance out a hearty meal or a mayo-free coleslaw for your picnic spread, this kale slaw recipe has you covered.

Read on for all the tips and tricks for slicing kale and how to vary this recipe. Or just grab that giant bunch of kale you need to use up, hit that Jump to Recipe button, and let’s make a fennel, apple, and kale slaw!

hand holding tongs picking up shredded kale, apple, and fennel from a ceramic bowl.
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Ingredients

bunch of kale, apple, chopped fennel, lemon, shallot, poppy seeds, honey, mustard, salt and pepper.

Let’s start with the kale. The best kale for a kale salad is Lacinato kale, also called Dinosaur kale or Tuscan kale, because it’s the least bitter. If you love kale like I do, check out my kale frittata, kale and cheese quick bread, garbanzo bean soup with kale, and even kale waffles!

 

Apple next. Pick a crisp, slightly sweet apple like a Honeycrisp. Lemon juice will prevent the apple from browning and add to the acidity of the slaw.

Finally, fennel. It adds crispness and a mild, licorice flavor.

Poppy seed dressing – I love the crunch that poppy seeds add to this kale apple fennel coleslaw and my favorite orange muffins. Otherwise the dressing is just a classic honey mustard salad dressing.

Please see the recipe card below for complete information on ingredients and quantities.

Variations and substitutions

  • Use any of the other variants of Brassica oleracea plant species. Kale, cabbage, cauliflower, Brussels sprouts, collard greens, and kohlrabi are all variants of the same species!
  • Not a fan of fennel? Try thinly sliced celery for a similar crunch.
  • Add dried cranberries or dried cherries for a bit more sweetness.

Recipe tips and tricks

Slicing and massaging kale for salads

Massaging kale is a technique I use in kale salads to improve its texture. Massaging with acid and salt, like in the vinaigrette, can help break down kale’s cell walls, making it more tender.

Wash the kale thoroughly and pat it dry. To slice kale for kale salads and this kale slaw, first slice out the thick stem. Then roll up a leaf or two (or five) together and slice into very thin strips crosswise across the roll of kale leaves.

four panels showing slicing out the stem, rolling, cutting, and chopping kale.

In a small bowl or clean jam jar, whisk or shake together the ingredients for the poppy seed dressing except for the poppy seeds. Put your sliced kale in a bowl with just enough vinaigrette to lightly coat, about a tablespoon or two. Use clean hands to squeeze the kale for a minute or two until it starts to feel softer.

Chopping the fennel and apple

Trim the fennel bulb and cut it in half. Remove the core and thinly slice the fennel using a sharp knife or mandoline.

I like to use the mandoline, because I’ll slice an extra apple or two while I’m at it to make my dried apple rings. Just be careful, because that mandoline is a big kitchen hazard!

Julienne the apple into sticks of the same size. There’s no need to peel the apple – leaving the skin on gives you extra fiber and color.

apple sticks on a cutting board.

Putting the fennel and apple kale slaw together

Add the apple and fennel to the bowl with the massaged kale. Add the poppy seeds to the slaw dressing, and pour the rest of the dressing over the kale, fennel, and apple.

Toss until everything is evenly coated. You can serve this kale apple fennel slaw right away, or hold it in the refrigerator for up to a day.

bowl of fennel kale apple slaw with tongs in the bowl.

What to serve with a fennel kale and apple slaw

This coleslaw is incredibly versatile! Pair it with:

Recipe FAQs

What is the difference between coleslaw and salad?

Coleslaw is an Anglicized version of the Dutch “kool sla,” meaning “cabbage salad,” so really none. I think of coleslaw like my purple cabbage slaw as having shredded vegetables.

Can I make this kale and apple slaw ahead of time?

Yes! This coleslaw stays crisp when made up to a day in advance. Store it in the fridge and toss again before serving.

What can I do with extra fennel?

We have fennel on our salad every night. It’s also in my family’s go-to fennel and sausage pizza recipe!

Love this recipe? Please leave a 5-heart 💜💜💜💜💜 rating in the recipe card below. Let me know how much you loved it, or any problems you had, in the comments section further down.

Recipe

Fennel Apple Kale Slaw

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Category: Salad
Cuisine: American
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 4
Calories: 151kcal
Crunchy, tangy, and just a little sweet, this Fennel Apple Kale Slaw with Poppy Seed Dressing is the perfect side dish any time of year. Whether you're looking for something crispy and light to balance out a hearty meal or a mayo-free coleslaw for your picnic spread, this kale slaw recipe has you covered.
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Ingredients

Kale Fennel Apple Slaw

  • 1 bunch (about 200 grams) kale
  • 1 fennel bulb about 1 cup sliced
  • 1 apple
  • 1 tablespoon lemon juice

Poppy Seed Dressing

  • 1 shallot minced
  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon poppy seeds

Instructions

  • Prepare the kale. Wash the kale, pat it dry. To slice kale for kale salads, and slice out the main stem. Roll the kale leaves together and slice them crosswise into very thin strips. Put the kale into a bowl.
    1 bunch (about 200 grams) kale
  • Combine all of the ingredients for the poppy seed dressing except for the poppy seeds in a bowl or clean jam jar, and whisk or shake to mix.
    1 shallot, 2 tablespoons olive oil, 2 tablespoons white wine vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, ½ teaspoon salt, ¼ teaspoon ground black pepper
  • Add a tablespoon or two of the dressing to the kale and use clean hands to massage the dressing into all of the kale for about a minute.
  • Trim the fennel bulb, removing the stem and cut it in half. Remove the core and thinly slice the fennel using a sharp knife or mandoline.
    1 fennel bulb
  • Core the apple, then julienne it into thin sticks the same size as your fennel. Put the lemon juice into a shallow bowl with an equal amount of water, and dip the apple sticks into the lemon juice to coat.
    1 apple, 1 tablespoon lemon juice
  • Add the fennel and apple to the bowl with the kale. Add the poppy seeds to the jar with the slaw dressing, shake or whisk, and pour it over the kale, fennel, and apple.
    1 tablespoon poppy seeds
  • Toss until all of the apple, fennel, and kale is evenly coated with the poppy seed dressing. Serve your kale apple fennel slaw right away, or hold it in the refrigerator for up to a day.

Notes

Lacinto kale (also known as dinosaur kale or Tuscan kale) is the least bitter and the best for kale salads and this kale slaw.
Use an apple for this apple kale slaw that is crisp and sweet, like a Honeycrisp.
You can make this fennel apple kale slaw up to one day ahead of time. Leftovers can be stored for a few days, but the kale slaw will lose its crispness over time.

Nutrition

Calories: 151kcal | Carbohydrates: 18g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 355mg | Potassium: 454mg | Fiber: 5g | Sugar: 12g | Vitamin A: 3352IU | Vitamin C: 42mg | Calcium: 151mg | Iron: 1mg
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