Looking for a fresh side to pack for a picnic or that potluck this weekend? This recipe for Apple Fennel Slaw is just the key. It is fresh, crisp, and sure to impress. Did I mention that you can make it a few hours in advance? Makes it a winner in my book.

Fennel has a slightly sweet licorice-like flavor and is packed full of antioxidants and vitamin c. The bulb, stalks, fronds, and seeds are all edible. This recipe uses both the bulb and green leafy fronds chopped together with fresh green apples & celery. A creamy mayonnaise dressing finishes the crunchy slaw. What’s not to love?

Apple Fennel Slaw
Makes 3-4 servings

1 Granny Smith Apple, cored and julienned
1 sweet apple of your choice (I love Jonagold and Honey Crisp), cored and julienned
1 small fennel bulb,thinly sliced
1/2 c. fennel fronds, diced
3 stalks celery, sliced
2 small squeezes lemon juice

Dressing:
1 tsp apple cider vinegar
1 tsp paleo friendly mayonnaise
1/4 tsp ground mustard
sea salt and pepper

Layer apples, fennel bulb, and celery in a bowl. Squeeze lemon juice over the mixture to keep apples from turning brown. Add diced fennel fronds and gently mix in. In a separate bowl, combine the dressing ingredients and whisk until smooth. Pour over the salad and mix to incorporate. Season with salt and pepper to taste. To add more volume, you can either double the recipe or serve over chopped romaine for an added serving of greens.