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This Shaved Fennel Apple Salad is light, crisp, and full of flavor thanks to thinly sliced fennel, crunchy celery, tart apple, fresh herbs, and a simple citrus dressing. It’s quick and easy to make for a winter side salad or fresh sandwich slaw! Vegan and Gluten-Free.
Don’t let the simplicity fool you—this refreshing Shaved Fennel Salad tosses thinly sliced fennel, apple, and celery in a zesty citrus-herb dressing all in under 20 minutes. It’s light yet flavorful, simple yet sophisticated, and pairs perfectly with whatever you’re serving. If you’ve never had fennel, this recipe is a delicious place to start!
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Fennel: Your New Favorite Salad Ingredient
I’m officially obsessed with fennel. This crisp, bulbous vegetable is so much more than an awkward-looking cross between celery and dill. I love its refreshing, subtly sweet, anise-like flavors and satisfying crispy crunch so much that I fully put them all on display in this Fennel Apple Salad. Just like my Roasted Beet Salad with Fennel, it’s a perfect and refreshing year-round salad.
To make it, finely shaved fennel is combined with crisp green apples and sliced celery, then tossed in a simple 5-ingredient citrus and herb dressing. It’s bursting with vibrant flavors and subtle black-licorice notes that I know you’ll crave even on chilly days. Serve it as a side for cozy dinners (hello, Thanksgiving!), pile it high on sandwiches for crunch, or eat it straight from the bowl. No judgment here!
What You Need for Shaved Fennel Slaw
Made from only 4 fresh ingredients and a 5-ingredient zesty dressing, this straightforward recipe easily doubles as a side salad and a crunchy sandwich slaw. This is what you need to make it:
- Fennel: fresh and crisp shaved fennel is the star of this winter salad. When you’re shopping, look for the bulbous vegetable that looks like a cross between celery and dill. We’re focusing on the bulb here, but its feathery green fronds can be added if you’re looking to give this side dish extra flavor and visual appeal.
- Apples: opt for a crisp and tart green apple, like Granny Smith. It’ll slice easily and stay firm and crunchy in the salad. For a milder tart flavor, make this salad with a Pink Lady or Honeycrisp apple instead.
- Celery: sliced celery bulks up the salad and gives it some extra crunch without changing the balance of flavors.
- Citrus Dressing: this sweet and tangy citrus-based dressing perfectly complements the strong anise flavor of the shaved fennel. It’s made from freshly squeezed orange and lemon juice, orange zest, olive oil, and kosher salt.
- Fresh Dill: measure the dill with your heart—it’s fennel’s best friend, after all. You can also make this salad with mint instead for a refreshing flavor variation!
How to Make a Shaved Fennel Salad
- Trim the fennel bulb and celery, then remove the apple core. Finely slice the fennel, apple, and celery with a mandoline.
- Whisk the orange juice, orange zest (if using), lemon juice, oil, and salt in a salad bowl.
- Combine the fennel, apple, celery, and fresh herbs in the bowl with the dressing and toss to coat. Marinate the veggies in the dressing for 15 minutes.
- Serve immediately as desired.
Caitlin’s Cooking Tips
- How to wash and prepare a fennel bulb for cooking: Start by cutting the stalks and fronds away from the bulb (don’t throw them out—the fronds are a beautiful salad garnish, and the stalks can be used in this Homemade Vegetable Broth!). From there, wash the bulb under cool running water along with the celery. Slice the bulb in half, cut out the root in a ‘V’ shape, and slice lengthwise with a mandoline. Need a visual demonstration? Watch this video instead!
- Use a mandoline for pretty paper-thin slices. Thick slices of fennel can be hard to chew, which is why I strongly recommend slicing the bulb with a mandoline on the thinnest setting. If you’re new to using a mandoline, check out this guide on How to Slice and Dice without Losing a Finger. Or, if you don’t own a mandoline, Martha Stewart’s tutorial on How to Cut a Fennel Bulb with a sharp knife is a good place to start.
- Briefly marinate the fennel salad before serving. Marinating the fennel, apple, and celery in the dressing for 15 minutes deepens those flavors and softens the veggies.
Serving Suggestions
I love that this fennel apple salad works just as well as a side salad as it does as a crunchy slaw. When you’re serving a hearty winter meal, like this Vegan Tofu Turkey or this Mushroom Pot Pie, make sure to include some salad on the side for a bright citrusy crunch that cuts through the richer flavors.
If you’d rather serve it as a slaw, go ahead and pile it on top of these BBQ Tempeh Tacos, these Vegan Beet Burgers, or this Chickpea Salad Sandwich for extra crunch.
If you’re looking for more simple salad recipes, you’ll also love this Winter Kale Salad with Pomegranate Vinaigrette, this Kale & Cranberry Salad with Tahini Cider Dressing, and this Raw Carrot Salad!
How to Store Leftover Fennel Salad
The leftover fennel apple slaw will keep for up to 5 days in the fridge. Transfer the salad to an airtight glass container, then give it a quick toss before serving to redistribute the dressing.
Freezing is not recommended.
Substitutions and Variations
- Optional Leafy Greens: A handful of arugula, baby spinach, or chopped kale will make this salad extra bulky and more nutrient-dense.
- Celery Substitute: Feel free to mix and match the juicy crunch by swapping the celery for thinly sliced radishes, green cabbage, or jicama.
- Dill Substitute: Fresh mint leaves are the best substitute for fresh dill in a fennel salad.
- Add Pomegranate Seeds: The extra pop of color and bursts of sweet-tart flavor can make this salad feel extra merry and bright around the holiday season.
- Add Nuts: Top the salad with lightly toasted almonds or walnuts for an extra layer of crunch and richness.
Recipe FAQs
Fennel is a winter and spring vegetable in the carrot or parsley family (Apiaceae). It has a round white bulb, long green stalks that look like celery, and delicate dill-like fronds. The bulb and fronds share aromatic qualities with herbs like dill, cumin, and star anise.
No, fennel is safe to eat raw in a salad. When sliced thin, raw fennel’s crisp texture and light anise flavor stand out in salads and slaws. Cooking fennel, on the other hand, softens its texture and brings out its natural sweetness, which is lovely in soups and stews.
There are all kinds of fresh ingredients that complement fennel’s unique flavors. Think tart apples, pears, seasonal citrus, fresh herbs, beets, and nuts. It also works wonderfully with zesty vinaigrettes made with lemon, orange, or vinegar.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Shaved Fennel Salad
Ingredients
- 1 bulb fennel
- 1 green apple
- 3 sticks celery
- Juice of 1/2 navel orange
- 1 teaspoon orange zest optional, for a stronger orange flavor
- Juice of 1 small lemon ~2 tablespoons
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1 tablespoon fresh dill chopped
Instructions
- Prep: Trim the ends of the fennel bulb and celery sticks and remove the apple core. Use a mandoline on the thinnest setting to finely slice the fennel, apple, and celery. You can also use a knife, but I strongly recommend a mandoline, otherwise the vegetables may be tough to chew.
- Mix: Transfer the fennel, apple, and celery to a large bowl. Add the orange juice, orange zest (if using), lemon juice, olive oil, salt, and dill to the bowl. Mix well and let sit for at least 15 minutes in the fridge, to allow the salt to soften the vegetables.
- Serve & Store: Mix again and serve immediately, or store in the refrigerator for up to 5 days.
Very delicious! So easy to make when you use a mandolin. It was almost better after it sat for awhile, so it would be great as a make ahead side dish for a dinner party.
so happy you enjoyed!
Really good, fresh salad! Will definitely make again.
So happy you enjoyed!
I added what I had on hand: instead of a navel orange zested a couple of mandarins then mashed the segments, chopped garlic chives, 1/4 diced red onion, about a dozen chopped pecans and 2T balsamic vinegar. Very yummy
sounds so delish!
We so enjoyed this winter salad! Loved the sweet and tangy crunch of the apple.
Glad you enjoyed it, Trish!
What a beautiful winter salad! Love the shades of green and the citrus-based dressing.