Fennel Apple Kale Slaw

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

5 from 1 vote

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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.

Prep Time30

Total Time30

Course: Salad

Cuisine: American

Servings:

Calories: 151kcal

Author: Joanne Stekler

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