Crisp Apple-Fennel Slaw with Mustard Seed Vinaigrette

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 min

Additional 10 min

Total 25 min

Ingredients

1 large fennel bulb, tough outer layer removed, core trimmed
2 small crisp apples (e.g., Honeycrisp or Granny Smith), cored
3 celery stalks, thinly sliced on a bias
2 tbsp chopped fennel fronds or flat-leaf parsley
1/4 cup toasted walnuts, roughly chopped (optional)
1 tsp yellow mustard seeds
2 tbsp apple cider vinegar
1 tbsp fresh lemon juice
1 tsp honey (or maple syrup)
1 tsp whole-grain mustard
1/4 tsp Dijon mustard
1/4 cup extra-virgin olive oil
1/2 tsp kosher salt, plus more to taste
Freshly ground black pepper to taste

Instructions

1. Toast the mustard seeds in a small dry skillet over medium heat, swirling often, until fragrant and just popping, 1–2 minutes; transfer to a small bowl to cool.
2. Whisk together the apple cider vinegar, lemon juice, honey, whole-grain mustard, Dijon, salt, and a few grinds of black pepper. Slowly whisk in the olive oil until emulsified, then stir in the cooled mustard seeds.
3. Thinly shave the fennel bulb (mandoline recommended) and slice the apples very thin. Add fennel, apples, and celery to a large bowl.
4. Pour about two-thirds of the vinaigrette over the slaw and toss to coat, adding fennel fronds/parsley and walnuts (if using). Let sit 5–10 minutes to lightly wilt and marry flavors.
5. Taste and add more dressing, salt, or pepper as desired. Serve chilled or at cool room temperature.