Ingredients:

For the slaw

  • 4 cups thinly sliced cabbage (about ½ small head)

  • 1 fennel bulb, cored and thinly sliced

  • 1 crisp apple, cored and thinly sliced or julienned

  • 2 celery stalks, thinly sliced

  • 1 small shallot, thinly sliced

  • ¼ cup chopped fresh parsley

  • ¼ chopped fennel fronds

For the cider vinaigrette

  • ¼ cup apple cider vinegar

  • ¼ cup olive oil

  • 2 teaspoon Dijon mustard

  • 2 teaspoons honey or maple syrup

  • Salt and freshly ground black pepper, to taste

Fall Slaw with Apple Cider Vinaigrette

Instructions:

  1. Prepare the vegetables. Thinly slice the cabbage, fennel, apple, celery, and shallot. Add everything to a large bowl along with the parsley, if using.

  2. Make the vinaigrette. Whisk together the apple cider vinegar, Dijon mustard, honey or maple syrup, salt, and pepper. Slowly whisk in the olive oil until combined.

  3. Dress the slaw. Pour the vinaigrette over the vegetables and toss well to coat. Let sit for 10–15 minutes before serving to allow the flavors to meld and the cabbage to soften slightly.

  4. Taste and adjust. Add more vinegar for brightness, honey for sweetness, or salt and pepper as needed.