Fresh Fennel, Apple, and Cabbage Slaw

Fresh Fennel, Apple, and Cabbage Slaw


  • 4 cups shredded cabbage: savoy or green
  • 2 large carrots, peeled and grated or cut into matchsticks 
  • 1 fennel bulb, sliced thin
  • 2 granny smith apples, cut into matchsticks 
  • 1 small red onion, sliced thin 
  • ½ cup cilantro, finely chopped
  • ½ cup mayonnaise (see recipe on page 4, or Hellman’s)
  • ½ cup Smak Dab Honey Horseradish Mustard
  • ½ cup canola oil
  • 2 limes, juiced (or 1 lemon)
  • 1 clove garlic, finely grated
  • 3 tbsp apple cider vinegar 
  • 2 tbsp honey 
  • 1 tsp sea salt
  • 10 turns on a pepper mill 
  • 3 tbsp chopped almonds, optional 
  • 3 tbsp pumpkin seeds, optional


In a large bowl, combine the cabbage, carrots, fennel, apple, red onion and cilantro. 

In a separate bowl, mix together the mayo, mustard, oil, lemon or lime juice, garlic, vinegar, honey, salt and pepper. Pour the dressing over the sliced vegetables and toss well. Season the slaw with salt and pepper and refrigerate for about 1 hour. Before serving, top with the chopped almonds and pumpkin seeds, if desired.