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Fennel, Apple & Cabbage Slaw Salad ready to eat in a bowl

Fennel, Apple & Cabbage Slaw Salad

  • Author: Chef Cindy
  • Prep Time: 20 min
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: Raw
  • Cuisine: Healthy
  • Diet: Vegan


Fennel, Apple & Cabbage Slaw Salad makes a delish and refreshing salad. It’s a great addition to any winter meal. Top it with pomegranates for a boost of antioxidants and a festive touch of color for the holiday!




1/4 head green cabbage

1 large fennel

2 tbsp fennel fronds 

1 large crisp apple

1 cup pomegranate arils


1/4 cup olive oil

2 tbsp apple cider vinegar

1 tsp lime juice (or lemon)

1 tsp liquid sweetener – maple syrup, agave or honey (if not vegan)

1/4 tsp salt

1/8 tsp black pepper

Optional: 1 tbsp chopped fresh parsley (basil, mint, or cilantro)


  1. Thinly shred cabbage. (a mandoline slicer is recommended for best results).
  2. Remove bulb from fennel. Rinse fennel fronds, remove and set aside 2 tbsp chopped fronds. Cut the fennel bulb in half and slice thin.
  3. Core, peel and quarter the apple. Thinly slice the apple. Stack slices and cut into matchsticks reserving a few slices for garnish.
  4. Remove pomegranate arils (in bowl of water) and set aside 1 cup for the recipe. 
  5. Prepare the dressing by whisking all the ingredients in a measuring cup.
  6. Place cabbage, fennel & apple in a large bowl and mix in the dressing, pomegranates, fronds and herbs. 
  7. Serve topped with apple slices and fronds.


Tip: A mandoline slicer is recommended for cabbage, fennel, and apple but you can use a knife as well.

Note: You will have leftover pomegranates if using a whole pomegranate. Freeze remaining arils – best used within 3 months. 

Keywords: apple fennel slaw, fennel cabbage slaw, fennel apple pomegranate salad