Crunchy and refreshing, this slaw made from autumn apples and fennel comes together in a flash. Enjoy it as a side or top a turkey sandwich with it for lunch.
1 large fennel bulb with fronds
2 large apples
3 celery stalks and leaves
2 Tbsp. fresh mint
1 Tbsp. apple butter
3 Tbsp. apple cider vinegar
3 Tbsp. olive oil
Kosher salt & black pepper, to taste
Use a mandoline or knife to slice the fennel very thin. Roughly chop the fronds. Thinly slice the apples and then cut the slices into matchsticks. Cut the celery stalks on the diagonal in thin sliced.
Combine the sliced fennel and fronds, apple, mint, sliced celery and leaves in a large bowl.
In a small bowl whisk together the apple butter and apple cider vinegar. Slowly whisk in the olive oil. Season with salt and pepper to taste.
Dress the salad.