This sweet, tangy, and crunchy apple & fennel slaw is super simple and full of flavor. Perfect on a melty toasted turkey sandwich or wrapped up with roasted turkey, crispy bacon, honey goat cheese, avocado, and greens. 
One more use for your fennel! (For now, at least.)
While I’ve been emphasizing the magical sweetness that results from roasting fennel (like in this roasted broccolini & fennel soup or this roasted fennel & mushroom frittata), crisp raw fennel has its own unique qualities. The bulb has a sweet, mild star anise flavor with just a hint of pungency, making it an ideal choice for crunch and flavor that doesn’t overtake the entire bite. While the bulb is key for texture, you can also make use of the feathery fronds by incorporating them into this slaw, salads, sauces, or dressings like any other delicate herb.
How to prepare the fennel bulb
- Cut off the stalks (part that looks like celery) and fronds (feathery leaves). If desired, tear the fronds from the stalks and save for salads, sauces, etc. Wash the fronds just before using.
- Cut off the root end of the bulb.
- Remove the tough outer layers of the bulb.
- Wash the bulb if you haven’t already.
- Slice the bulb vertically down the center, and remove the innermost core.
- Vertically slice or shave the bulb layers into very thin, matchstick-sized pieces.
The slaw
Just a few basic ingredients come together for the best-tasting slaw. After making it once, I bet you won’t even need the recipe.
- Fuji apple – I’m partial to Fuji for the optimal balance of tartness, sweetness, and crunch. You can sub your favorite.
- fennel bulb – Sliced super thin and mixed with the apple and dressing, the fennel is not overpowering AT ALL. It packs just the right amount of flavor and crunch.
- equal parts Dijon, mayo, apple cider vinegar, and honey
- salt and pepper
- fresh thyme – Thyme is my favorite fall/winter herb to pair with apple, but you can also use rosemary or even fennel fronds for even more fennel flavor.
Build a sandwich or wrap
Two directions to take this slaw, both of which I LOVE:
Wrap it up and serve cold (pictured)
- whole grain tortilla
- smashed avocado
- everything bagel seasoning
- roasted turkey breast – Freshly sliced from the deli is best! I love Applegate.
- crispy bacon – One really convenient option is pre-cooked turkey or chicken bacon that you can toast in the toaster oven or on the stovetop in just a couple minutes with practically no clean-up.
- honey goat cheese – You could sub blue or gorgonzola.
- pickled red onion – A MUST! Keep a batch in your fridge at all times to use on everything.
- apple & fennel slaw
- baby greens
- optional: toasted & chopped pecans or walnuts
Layer on a melty toasted sandwich (not pictured)
- sliced crusty bakery bread – rustic Italian loaf, ciabatta, sourdough, or farmhouse loaf
- Carolina Gold BBQ sauce – or your own honey & dijon blend
- roasted turkey breast
- crispy bacon
- freshly sliced cheddar – Smoked cheddar or sharp white cheddar are my favorites on this sandwich. You can sub your favorite meltable cheese.
- smashed avocado
- seasoning – Everything bagel seasoning is also great here, but I HIGHLY recommend this Hawaiian rub with smoked sea salt, garlic, and paprika if you’re looking for something new and exciting.
- pickled red onion
- apple & fennel slaw
On one slice of bread, spread the sauce. Layer the turkey, bacon, and cheese. On the other slice, smash the avocado and sprinkle with seasoning. Place both slices (open-face) in the toaster oven or broiler and toast until bread is crisp and cheese is melted. Remove. On top of the cheese slice, layer a few slices of red onion and a scoop of apple & fennel slaw. Place avocado slice face-down on top. Slice and enjoy!
Apple & Fennel Slaw + Turkey Wrap
This sweet, tangy, and crunchy apple & fennel slaw is super simple and full of flavor. Perfect on a melty toasted turkey sandwich or wrapped up with roasted turkey, crispy bacon, honey goat cheese, avocado, and greens.
Notes
The slaw recipe makes enough for 3-4 sandwiches or wraps.
See post above for the toasted turkey sandwich recipe as an alternative to the cold wrap.
Ingredients
For the slaw (3-4 servings):
- 1.5 oz fennel bulb (1/3 - 1/2 cup sliced)
- 1/2 Fuji apple (about 90g)
- 1 tsp Dijon
- 1 tsp mayonnaise
- 1 tsp honey
- 1 tsp apple cider vinegar
- pinch sea salt
- pinch ground black pepper
- leaves from 1/2 - 1 sprig fresh thyme (may sub 1/4 tsp chopped fresh rosemary or fennel fronds)
For the wrap (single):
- 1 whole grain tortilla
- 1/4 ripe avocado, smashed
- everything bagel seasoning, to taste
- 1.5 oz deli-sliced roasted turkey breast
- 1/2 - 1 slice bacon (such as turkey bacon), cooked until crispy, cooled, and torn
- 1/2 oz honey goat cheese, crumbled
- few slices pickled red onion
- 2-4 Tbsp apple & fennel slaw
- 5-10g toasted pecan or walnut halves, roughly chopped (optional)
- handful baby greens
Instructions
Make the slaw:
- Slice the fennel bulb: Cut off the stalks and fronds. Cut the root end off the bulb. Remove tough outer layer. Wash the bulb and pat dry. Slice vertically down the center of the bulb, and remove the innermost core. Shave or slice the layers of fennel bulb into very thin, matchstick-sized pieces.
- Cut the apple into matchstick-sized pieces.
- In the bottom of a mixing bowl, whisk together the Dijon, mayo, honey, vinegar, salt, pepper, and herbs until fully combined. Adjust salt, pepper, and herbs to taste.
- Add the fennel and apple to the bowl. Toss to evenly coat the apple and fennel in the dressing.
- Refrigerate in an air-tight container until ready to use. Makes enough for 3-4 sandwiches or wraps.
Wrap it up:
- On the front half of a tortilla, smash the avocado and spread evenly. Sprinkle with everything seasoning. Layer remaining ingredients. Carefully roll away from you to form the wrap. Slice in half. If saving for later, wrap individual slices in food/plastic wrap.
The following nutrition information is for the apple & fennel slaw only, assuming 4 servings from the recipe above.
