Recipe: Apple-fennel Slaw

Sep 12 8:30am | Tara Schmidt | @taraschmidt | Comments (2)

Peak growing season for fennel is in the fall. This unique vegetable has a subtle licorice flavor that makes it a pleasing addition to this salad. Shop for crisp, white bulbs that are relatively heavy and firm. Strip away outer leaves that are tough or browned.

Number of servings: 4

Serving Size: 1 cup


  • 1 medium-sized fennel bulb, thinly sliced
  • 1 large Granny Smith apple, cored and thinly sliced
  • 2 carrots, grated
  • 2 tablespoons raisins
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • 1/2 cup apple juice
  • 2 tablespoons apple cider vinegar
  • 4 lettuce leaves


In a large bowl, combine the fennel, apple, carrots and raisins to make the slaw. Drizzle with olive oil, cover and refrigerate while preparing remaining ingredients.

In a small saucepan, mix together the sugar and apple juice. Place over medium heat and cook until reduced to about 1/4 cup, about 10 minutes. Remove from the heat and cool. Stir in the apple cider vinegar. Pour the apple juice mixture over the slaw and stir to combine well.

Chill thoroughly. Serve on lettuce leaves.

Nutritional analysis per serving:

  • Calories 124
  • Total Fat 5 g
  • Saturated fat 5 g
  • Trans fat  0 g
  • Monounsaturated fat 5 g
  • Cholesterol  0 mg
  • Sodium 61 mg
  • Total carbohydrate 22 g
  • Dietary fiber  4 g
  • Added Sugars 1 g
  • Protein 2 g

For this recipe and more, visit Mayo Clinic Healthy Recipes


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this sounds delicious. I will check out Mayo Clinic Healthy REcipes. We are what we eat!


this sounds delicious. I will check out Mayo Clinic Healthy REcipes. We are what we eat!

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I'm happy to hear this one sounds good to you, Carol! Let me know if you find any favorites in the recipe archive. One of my favorites is the beet burger!

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