It’s peak season for our Pink Lady apple and what better way to enjoy this crisp, sweet-tart apple variety than in raw form in a fresh slaw. In this post, Coryanne from our Kitchen Council shares a 5-minute slaw that combines everyone’s favorite pink apple with celery, fennel, walnuts, and hard cheese. Enjoy!

There is a certain sweetness that comes with late winter, early spring salads.  Especially when you include apples among your ingredients.  Sweet, juicy, unmistakably fresh, apples bring that farm to table taste to life, especially in this Pink Lady apple, Fennel, Celery and Walnut Slaw.

I love serving this salad to friends with grilled chicken breast and a crunchy loaf of bread, just as much as I love making it for myself on any given mid-week afternoon.  Despite how simple it is to make, it comes with a big bold taste that lends a gourmet quality to salad that could easy have been ingredients in your fridge only moments before serving.  You can use nearly any apple variety in this slaw, but the Pink Lady, with it’s delicate pink tones and floral notes is my favorite apple for this salad. (Learn more about the many great attributes of Pink Lady apples in this post from the past.)

If you are looking for a leafier take on this slaw, toss it with baby arugula, spinach and field greens and add in a dash of whole grain mustard for an added kick.  It takes this delicate slaw to a bold salad with little effort.

Pink Lady Apple, Fennel, Celery and Walnut Slaw

Ingredients

  • 1 Cup of celery, top, tailed and thinly sliced
  • 1 Cup of fennel, trimmed, halved and thinly sliced
  • 1 Pink Lady Apple, cored, halved and thinly sliced
  • 1 Lemon, juiced
  • 1 Nob of hard cheese, thinly sliced
  • Salt & Pepper to taste
  • 2 tbsp of olive oil
  • 5 walnuts, chopped

This fresh mixture of apples, fennel and walnuts is the perfect early spring salad.

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  • Yield
    3 servings
  • Prep time
  • Total time
  • In Category
    Apples, Fall, Mains, Salads, Winter.
  • Level
    Easy

This fresh mixture of apples, fennel and walnuts is the perfect early spring salad.

Instructions

Whisk together the lemon juice and olive oil and set aside. Use a mandolin to thinly slice the celery, fennel and Pink Lady apples.

Once done toss into a mixing bowl, top with the lemon juice and oil blend, and gently toss. Transfer to a bowl, garnish with hard cheese and walnuts, season with salt and pepper to taste.