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.
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 🙂
- 1 bulb fennel, sliced thin
- 1 apple, cored and thinly sliced
- ¼ cup good quality mayonnaise
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- salt and pepper to taste
- 1 cup almonds
- ¼ cup water
- ¼ cup sugar
- Salt and pepper
- Toast the almonds in a dry frying pan for 5 minutes, or until they are fragrant
- 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.
- Combine all dressing ingredients together and set aside.
- Toss fennel and apple with the dressing and top with the candied almonds. You can use the fennel fronds as garnish too 🙂
Kristen Stevens
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Kristen is the person working behind the scenes at The Endless Meal. She takes all the pics, creates all the recipes and eats all the leftovers. 
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!
Okay, thanks a bunch!
Hi Grace,
So great to hear you love this recipe!
I would probably only keep it for 2-3 days in your fridge, but then I’m often overly cautious with how long I keep food around for 🙂
It looks fantastic! So light, fresh and yummy 🙂 Perfect with roasted chicken.
Thank you so much, Kate!
This looks incredibly delicious! I love coleslaw, and this one is a perfect side for a summer BBQ.
Hey Rikki,
Thanks!I love coleslaw too, especially new and different takes on it. Hope you like this one!
I like the lighting across the coleslaw. You pictures always come out awesome looking.
Thank you so much, Vita!