Shaved Fennel and Apple Coleslaw with Spicy Candied Almonds

Shaved Fennel and Apple Coleslaw with Spicy Candied Almonds

This was supposed to be a salad. There was supposed to be spot prawns and some sort of citrus in it too. Not that I’m complaining. I didn’t have much of a vision for this fennel and apple coleslaw, but whatever little bit that I was envisioning wasn’t this. I’m blaming it on the dressing.

It was well on it’s way to becoming a proper salad. It had the best of intentions to be something a little more glamourous than a coleslaw. I sidetracked it with a creamy maple dressing and it was all downhill from there. But wait! Downhill? Hell no. A coleslaw is what this want to be salad should have always dreamed of being.

Shaved Fennel and Apple Coleslaw with Spicy Candied Almonds

This fennel and apple coleslaw is creamy with a good hint of sweetness, lots of crunchy spicy candied almonds and crisp apples and fennel. Eat this alongside a fish or turkey burger and you will be happy. Take this to a family picnic, and everybody will be happy. Make this and invite me over and I’ll be happy too :)

5.0 from 1 reviews
Shaved Fennel and Apple Coleslaw with Spicy Candied Almonds
Prep time
Cook time
Total time
Recipe type: Salad
The Endless Meal - Serves: 2-4
  • 1 bulb fennel, sliced thin
  • 1 apple, cored and thinly sliced
  • For the dressing: ¼ cup good quality mayonnaise
  • 2 tablespoons maple syrup
  • 1 tablespoon lemon juice
  • salt and pepper to taste
  • For the almonds:
  • 1 cup almonds
  • ¼ cup water
  • ¼ cup sugar
  • Salt and pepper
  • OR: 1 cup almonds
  • 2 tablespoons butter, melted
  • 3 tablespoons maple syrup or honey
  • Salt and pepper
  1. Toast almonds in a dry frying pan for 5 minutes, or until fragrant
  2. Add water, sugar, salt and pepper and stir. Continue to stir occasionally until water has evaporated. Remove from heat. Using a spoon, break up any almonds that have stuck together. Continue to stir almonds ever 2 minutes until they are cool.
  3. OR: Toast almonds in a frying pan unti fragrant. Toss with melted butter, maple syrup or honey and salt and pepper. Line a baking sheet with parchment paper and spread almonds evenly overtop. Bake for 15 minutes in a 325 degree oven. Let cool before using.
  4. Combine all dressing ingredients together and set aside.
  5. Toss fennel and apple with dressing and top with almonds.
  6. You can use the fennel fronds as garnish too :)

About Kristen

Kristen Stevens is the creator and editor of The Endless Meal. She is also the owner of a small underground restaurant in Vancouver, Canada.
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  1. Grace says

    I love this dish and make it all the time! I was wondering how long you think it will last in the fridge. I usually eat it within a few days but I made a bigger batch this time and don’t want it to go bad! Thanks so much!


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