Fresh Apple and Fennel Slaw – The Perfect Fall Salad

Fall is apple season, and at Tuesday Foods, we’re always looking for fresh ways to celebrate their crisp sweetness. Inspired by one of our favorite chefs, Yotam Ottolenghi, this slaw brings together the flavors of apples, fennel, and honey for a dish that feels as celebratory as it does everyday.

Apples and honey are a traditional symbol of sweetness for the Jewish New Year, Rosh Hashanah — but this slaw is far from limited to the holiday table. It’s just as delicious next to a simple roast chicken on a cozy weeknight as it is alongside more festive meals. The fennel adds a delicate anise note, while the honey-roasted pecans deliver both crunch and richness. Best of all, the slaw stays crisp and bright even if dressed ahead, making it a perfect make-ahead dish for entertaining.

And a little tip: make extra pecans. They’re irresistible as a snack, and if you store them in an airtight container, they’ll keep for up to two weeks.

Ingredients

For the Pecans

• 1 cup pecans, roughly chopped

• 1/4 cup runny honey

• 1 1/2 teaspoons fennel seeds

For the Dressing

• 3 tablespoons apple cider vinegar

• 1 teaspoon fennel seeds, toasted and lightly ground

• 3 tablespoons runny honey

• 1 tablespoon + 1 teaspoon Dijon mustard

• 1 tablespoon lemon juice + zest of 1 lemon

• 1/2 cup sunflower or another neutral oil

For the Slaw

• 1 small hispi (pointed) cabbage, sliced into ¼-inch slices

• 1 large fennel bulb, very thinly sliced

• 1–2 pink lady apples, halved and thinly sliced

• 1/2 cup lightly packed mint leaves, roughly chopped

• Fine sea salt, to taste

Method

1. Prepare the pecans: Heat the oven to 350°F (175°C). Toss the pecans with honey and fennel seeds, then spread them on a parchment-lined tray. Roast for 8–10 minutes, stirring halfway, until golden and fragrant. Let cool completely.
2. Make the dressing: In a small bowl, whisk together the vinegar, ground fennel seeds, honey, mustard, lemon juice, and zest. Slowly whisk in the oil until emulsified. Season with a pinch of salt.
3. Assemble the slaw: In a large bowl, combine the cabbage, fennel, apples, and mint. Add the dressing and toss until everything is lightly coated.
4. Finish and serve: Top with the honey-roasted pecans just before serving.

Why We Love It

This slaw is a celebration of texture and balance — crisp apples, silky fennel, sweet and sticky pecans, all tied together with a bright dressing. It’s a dish that brings a little joy to your table, whether you’re marking the promise of a sweet new year or simply savoring the flavors of fall.