Brussel Fennel Apple Slaw

Brussel Fennel Apple Slaw

Course: Salad, Side Dish
Cuisine: American
Keyword: apple, brussels sprouts, fennel
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 6
Calories: 128kcal
Slaw doesn't have to boring, and this one is anything but.  Use the shredder attachment on the food processor to make quick work of the veg!
Print Recipe


  • 3/4 pound brussel sprouts roots trimmed, shredded
  • 1 granny smith apple skin on, seeded and cored, shredded
  • 1 carrot peeled and shredded
  • 1/2 fennel bulb cored and shredded
  • squeeze lemon juice
  • 1 teaspoon fennel seed
  • 4 teaspoons sugar
  • 2 tablespoons distilled white vinegar
  • 2 tablespoons mayonnaise
  • 1/4 cup almonds sliced


  • Preheat oven to 350. Lay almonds in a single layer on a sheet pan. Bake for 6-8 minutes until lightly toasted. Set aside.
  • There's a lot of shredding in this slaw -- for the ultimate ease - use the shredder attachment on your food processor. Otherwise, a box grater or mandoline work well.
  • Combine the shredded brussel sprouts, apple, carrot and fennel in a large bowl. Add a the lemon juice and toss to combine.
  • In a small skillet, toast the fennel seeds until warm, fragrant, and beginning to pop. Remove from heat and use a mortar and pestle, spice grinder or a heavy rolling pin to crush the seeds.
  • Transfer the fennel to a small bowl and add the sugar and vinegar. Stir until sugar is dissolved. Add the mayonnaise and stir to combine.
  • Add the mayonnaise mixture to the slaw and toss thoroughly to combine.
  • Just before serving, sprinkle with the almonds -- if you add them too early, they'll get soft.


Calories: 128kcal | Carbohydrates: 15g | Protein: 3g | Fat: 6g | Cholesterol: 1mg | Sodium: 61mg | Potassium: 408mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2170IU | Vitamin C: 52.6mg | Calcium: 58mg | Iron: 1.3mg