Tart Apple Fennel Slaw
Crisp raw apple matchsticks tangled with shaved fennel in a light lemon dressing.
Ingredients
- 2 apples Granny Smith apples, cut in matchsticks
- 1 large fennel bulb, shaved thin
- 2 tbsp lemon juice
- 3 tbsp olive oil
- 1/4 cup fresh parsley, chopped
- 1 tsp salt
- 1/2 tsp cracked pepper
Method
- Cut the apples into thin matchsticks and toss them straight into the lemon juice.
- Shave the fennel bulb as thin as you can and add it to the bowl.
- Drizzle in the olive oil and turn everything to coat.
- Fold in the chopped parsley along with the salt and pepper.
- Taste and add a squeeze more lemon if it needs brightening.
- Serve the slaw cold and freshly tossed so it stays crunchy.
Eaten raw, the crisp tart snap of a Granny Smith balances the gentle anise sweetness of the shaved fennel. There is no cooking here, so the apple stays firm and loud against the softer bulb. The lemon just underlines the tartness the apple already brings, keeping the whole bowl bright and crunchy.