Fennel, Apple & Celery Root Slaw

Cabbage slaws are great… but after having them every weekend during summer barbecues, it was time for something new.  This three ingredient slaw has sturdy texture that holds up to a creamy dressing! The fennel’s licorice flavor is nicely balanced by the granny smith apple as well as the honey in the dressing. Fantastic flavor combination!

You can make the entire slaw a day ahead of when you plan to eat it, but make sure to dress it shortly after you cut the ingredients, otherwise, without the acid, they start to brown very quickly.
Fennel, Apple & Celery Root Slaw
Ready, Prep, Go!
Julienne the fennel, celery root and granny smith apples
Dressed with Greek Yogurt, this is a refreshing slaw that is delicious all year-round!

Fennel, Apple & Celery Root Slaw

Fennel, Apple & Celery Root Slaw

Adapted from The Family Kitchen
Serves 10 as a side


2 fennel bulbs, medium size
2 granny smith apples
1 large celery root, peeled
3 Tablespoons olive oil
3 Tablespoons white balsamic vinegar
3 Tablespoons greek yogurt (Fage 0)
2 teaspoons mayonnaise
1 Tablespoon honey
kosher salt
freshly ground pepper
2 teaspoons chopped fresh parsley


1. Using a mandolin, shave the fennel.
2. Using a mandolin, julienne the apples and celery root. Toss with the fennel in a large bowl.
3. In a small bowl combine the olive oil, white balsamic vinegar, greek yogurt, mayonnaise and honey. Whisk together and taste.  Add kosher salt and pepper to taste
4. Toss the dressing with the fennel, apples and celery root.  
5. Eat immediately, or chill for up to two days. (It tastes best after being dressed for about 1 day)
6. Add the parsley before serving.
Eat, Drink & Be Yummy!

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