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 its way to becoming a proper salad. It had the best of intentions for it to be something a little more glamorous 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 🙂

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Shaved Fennel and Apple Coleslaw with Spicy Candied Almonds

  • Author: Kristen Stevens
  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Total Time: 20 minutes
  • Yield: 2 large servings 1x
  • Category: Salad
  • Method: Stovetop
  • Cuisine: North American

★★★★★

5 from 2 reviews
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Description

Crispy fennel and sweet and spicy candied almonds turn this apple coleslaw into an extra tasty salad. Try it for your next BBQ or picnic! You will LOVE it!

Scale

Ingredients

  • 1 bulb fennel, sliced thin
  • 1 apple, cored and thinly sliced

For the dressing:

  • 1/4 cup good quality mayonnaise
  • 2 tablespoons maple syrup
  • 1 tablespoon lemon juice
  • salt and pepper to taste

For the almonds:

  • 1 cup almonds
  • 1/4 cup water
  • 1/4 cup sugar
  • Salt and pepper

Instructions

  1. Toast the almonds in a dry frying pan for 5 minutes, or until they are fragrant
  2. Add the water, sugar, salt and pepper and stir. Continue to stir occasionally until the water has evaporated. Remove the pan from the heat. Using a spoon, break up any almonds that have stuck together. Continue to stir almonds ever 2 minutes until they are cool.
  3. Combine all dressing ingredients together and set aside.
  4. Toss fennel and apple with the dressing and top with the candied almonds. You can use the fennel fronds as garnish too 🙂