Fennel and Apple Slaw

Fennel and Apple Slaw

For this refreshing salad, choose any type of bulbing brassica: radish, turnip, or kohlrabi. 

At Heart of the City CSA in Cleveland, Ohio, they first made the slaw with sweet, tender Hakurei turnips and it was delightful. You can peel the kohlrabi and large turnips or keep the skin for added nutrition, color, and flavor. The slaw is delicious alongside grilled pork chops or tenderloin.  

serves 4

Juice of 

1⁄2lemon; more as needed

1 tablespoon honey; more as needed

1⁄8teaspoon kosher salt; more as needed

2 firm apples, cored, peeled, and grated on the large holes of a box grater

1 medium to large fennel bulb, leaves and tops of the stems trimmed, quartered, and sliced as thinly as possible

1 bunch radishes or turnips, or 2 small kohlrabi bulbs (about 

8 ounces total), peeled if necessary and grated on the large holes of a box grater 

1 tablespoon minced fresh chervil (optional)

In a medium bowl, combine the lemon juice, honey, and salt, stirring until blended well. Add the apples, fennel, and radishes, and toss to combine. 

Let stand for 10 minutes to let the flavors meld.

Add the chervil, if using. Taste and adjust with more lemon juice, honey, or salt before serving.

Cook’s Tip

When we hear the word slaw, we usually

 think of a side dish to barbecue 

or fried seafood, but this sweet-tangy 

concoction can be spectacular on 

sandwiches, such as a roast beef or 

turkey sandwich or a Vietnamese 

bahn mi.