Last updated on February 11th, 2025
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When you’re in the mood for something light, crisp, and packed with fresh flavors, this Apple and Fennel Slaw with Celery Root is your new best friend. Think of it as a vibrant dish that will wake up your palate with every bite. A crunchy, zesty, and perfectly balanced slaw that’s easy to whip up but makes you feel like you’ve ordered something fancy from a gourmet bistro.
Why You’ll Love This Slaw
- Apples, fennel, and celery root are sliced paper-thin, making each bite refreshing and satisfying.
- With a creamy mayo base, a kick from whole grain mustard, and the tang of apple cider vinegar, the dressing is simple yet delicious.
- Let the flavors meld for at least an hour (or even overnight!) before serving, making it ideal for prepping ahead of time.
- Whether it’s paired with a grilled steak, fish, or enjoyed as a stand-alone snack, this slaw is always a hit.
Apple and Fennel Slaw with Celery Root Salad
Ingredients You’ll Need
- 1 medium fennel bulb (thinly sliced)
- 1 medium celery root (celeriac) (peeled and thinly sliced)
- 2 medium apples (I recommend a crisp variety like Honeycrisp or Granny Smith, thinly sliced)
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon whole grain mustard
- 1/4 cup fresh parsley (chopped)
- Salt and pepper to taste
How to make
- Start by trimming the fennel bulb, removing the fronds (you can save them for garnish). Thinly slice the fennel bulb using a mandoline or sharp knife.
- Peel the celery root and slice it as thinly as possible.
- Slice the apples thinly as well, leaving the skin on for added color and texture.
- In a small bowl, whisk together the mayonnaise, apple cider vinegar, and whole grain mustard. Season with salt and pepper to taste. You want the dressing to be tangy but balanced.
- In a large mixing bowl, combine the sliced fennel, celery root, and apples. Add the chopped parsley.
- Pour the dressing over the vegetables and toss until everything is well-coated.
- Cover the slaw and refrigerate for at least 1 hour before serving. This allows the flavors to meld and the slaw to develop even more depth.
Tips
- To get those veggies paper-thin (and feel like a pro chef while you’re at it), a mandoline is your best friend. Not only does it make the job faster, but it ensures each slice is evenly thin, which is key for this slaw’s light and airy texture.
- If you don’t have one, just aim for slicing as thinly as possible with a sharp knife.
- After the slaw has chilled, give it a final taste, adjusting the seasoning if needed. Serve it cold as a refreshing side dish to your meal!
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Try These Too!
- Toss in a handful of toasted walnuts or pecans for an extra layer of texture and flavor.
- You can substitute Greek yogurt for half of the mayo for a lighter version.
- Don’t have parsley on hand? Try using fresh dill or cilantro for a different herbal note.
- If you prefer a sweeter slaw, add a drizzle of honey to the dressing.
Perfectly Balanced Slaw
This salad is the kind of dish that makes you appreciate how simple ingredients, when combined thoughtfully, can create something extraordinary. Sweet, tangy, and earthy flavors that are sure to become an easy fave.
Try it out, and get ready to impress your family and friends with a dish that’s as beautiful as it is delicious!
PrintApple and Fennel Slaw with Celery Root
Sweet, tangy, and earthy flavors that are sure to become an easy fave.
Ingredients
Scale
- 1 medium fennel bulb (thinly sliced)
- 1 medium celery root (celeriac) (peeled and thinly sliced)
- 2 medium apples (I recommend a crisp variety like Honeycrisp or Granny Smith, thinly sliced)
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon whole grain mustard
- 1/4 cup fresh parsley (chopped)
- Salt and pepper to taste
Instructions
- Start by trimming the fennel bulb, removing the fronds (you can save them for garnish). Thinly slice the fennel bulb using a mandoline or sharp knife.
- Peel the celery root and slice it as thinly as possible.
- Slice the apples thinly as well, leaving the skin on for added color and texture.
- In a small bowl, whisk together the mayonnaise, apple cider vinegar, and whole grain mustard. Season with salt and pepper to taste. You want the dressing to be tangy but balanced.
- In a large mixing bowl, combine the sliced fennel, celery root, and apples. Add the chopped parsley.
- Pour the dressing over the vegetables and toss until everything is well-coated.
- Cover the slaw and refrigerate for at least 1 hour before serving. This allows the flavors to meld and the slaw to develop even more depth.
Notes
- To get those veggies paper-thin (and feel like a pro chef while you’re at it), a mandoline is your best friend. Not only does it make the job faster, but it ensures each slice is evenly thin, which is key for this slaw’s light and airy texture.
- If you don’t have one, just aim for slicing as thinly as possible with a sharp knife.
- After the slaw has chilled, give it a final taste, adjusting the seasoning if needed. Serve it cold as a refreshing side dish to your meal!
- Toss in a handful of toasted walnuts or pecans for an extra layer of texture and flavor.
- You can substitute Greek yogurt for half of the mayo for a lighter version.
- Don’t have parsley on hand? Try using fresh dill or cilantro for a different herbal note.
- If you prefer a sweeter slaw, add a drizzle of honey to the dressing.
