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Apple, Fennel, and Radish Slaw with Pecans and Blue Cheese


  • Author: amycaseycooks
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 6 1x

Description

This crunchy red, white and blue salad is a festive addition to any menu. Apple, Fennel, and Radish Slaw with Pecans and Blue Cheese is a refreshing side dish to take to a picnic, barbecue, or potluck.


Ingredients

Scale
  • ½ lemon
  • 1 medium apple quartered and thinly sliced (about 1 cup)
  • 1 fennel bulb quartered and thinly sliced (about 3 cups)
  • 2 celery stalks thinly sliced (about 1 cup)
  • 4 radishes cut in half and thinly sliced (about 1 cup)
  • 1 cup blueberries
  • 1/2 cup chopped pecans
  • 1/2 cup crumbled blue cheese
  • 3 tablespoons lemon juice
  • 3 tablespoons extra virgin olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons chopped fennel fronds

Instructions

  1. Fill a bowl with cold water and add the juice of the ½ lemon and the sliced apples. Set aside while the remainder of the salad is prepared.
  2. In a large bowl, combine the fennel, celery, radishes, blueberries, pecans, and blue cheese. Set aside.
  3. In a small bowl, whisk the lemon juice, olive oil, salt, and pepper.
  4. Drain the apples and add to the large bowl with the other fruits and vegetables.
  5. Drizzle the vinaigrette over the salad and toss to coat. Sprinkle the chopped fennel fronds on top of the salad.
  6. Serve immediately or chill in the refrigerator for up to 6 hours.

Notes

  • Pick the freshest available fruits and vegetables for the tastiest apple fennel slaw.
  • Thinly slice the apple, fennel, celery, and radishes in matchsticks. This makes for the prettiest slaw that has lots of crunch.
  • To toast the pecans, heat a small skillet over medium low heat. Add the nuts (nothing else is needed as they contain natural oils) and toast for 5 to 6 minutes. Shake the skillet occasionally so the nuts evenly brown and do not burn.
  • Gorgonzola, goat cheese, Parmesan, or sharp cheddar are good substitutes for the blue cheese.
  • Serve the apple fennel slaw can be immediately after it is prepared. Or refrigerate the crunchy salad for up to 6 hours.
  • Category: Side Dish
  • Method: no cooking required
  • Cuisine: American

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 220
  • Sugar: 8.2 g
  • Sodium: 392 mg
  • Fat: 17.6 g
  • Saturated Fat: 3.8 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 14.7 g
  • Fiber: 4.1 g
  • Protein: 4.3 g
  • Cholesterol: 8 mg

Keywords: apple fennel slaw, slaw, salad, side dish, summer salad

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