Fennel Apple Cabbage Slaw: A Viking’s Garden in a Bowl

Why I’m obsessing over raw cabbage and fennel lately

This dish started because I remembered how my great-grandma used to shake up salads after a long farm day. No fancy ingredients—just whatever was crunchy and fresh. Fennel’s anisey aroma cuts through the sharp crunch of napa cabbage. Apples? They’re not just sweet here; they add this surprising, almost spicy snap, like a reaction I wasn’t expecting. I’ve been craving stuff that feels like a punch of the season, and that’s what this does. Not smooth, not sweet—more like a jarring, satisfying bite. Sometimes, dishes that don’t look like much hold the most stories. Folks talk about comfort food, but honestly, this feels right now—something real and raw. It’s kind of like eating a snapshot of a cold morning in October, when the air tastes like resignation and hope at the same time.

Raw Fennel and Napa Cabbage Salad with Apple

This dish is a raw salad combining thinly sliced fennel and Napa cabbage with chopped apple, providing a crunchy texture and anisey aroma. The ingredients are tossed together to emphasize their fresh, raw qualities, resulting in a crisp, flavorful mixture with visual appeal and a punchy bite.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Main Course

Cuisine fusion

Servings 4

Calories 150 kcal

Equipment

• Chef’s knife
• Mandoline or vegetable peeler
• Large mixing bowl
• Lemon juicer or citrus press

Ingredients

  

• 1 head Napa cabbage core removed, finely shredded
• 2 fennel bulbs Fennel bulbs thinly sliced, fronds reserved for garnish
• 2 apples Apples preferably crisp variety, cored and chopped
• 2 tablespoons Olive oil additional dressing if desired
• 1 lemon Lemon for fresh juice
• to taste Salt
• to taste Black pepper

Instructions

 

• Use a mandoline or sharp knife to thinly slice the fennel bulbs and remove the fronds for garnish. Set aside.
  
• Shred the Napa cabbage finely using a sharp knife or mandoline, ensuring even pieces for a crisp salad.
  
• Core, peel, and chop the apples into bite-sized pieces, adding a sweet yet spicy crunch to the mixture.
  
• Juice the lemon using a lemon juicer or citrus press, removing seeds and collecting the fresh juice.
  
• In a large mixing bowl, combine the shredded Napa cabbage, sliced fennel, and chopped apples. Drizzle with lemon juice and olive oil, then season with salt and black pepper to taste. Toss thoroughly until ingredients are evenly coated and visually combined.
  
• Garnish the salad with the reserved fennel fronds for added aroma and visual appeal. Serve immediately for maximum crunch and freshness.
  

Notes

For added flavor, consider adding a dash of apple cider vinegar or a pinch of chili flakes.

Keyword crunchy, fresh, raw, salad

No fancy dressings, no complex steps. Just chop, toss, and maybe curse a little when your knife slips on that stubborn fennel root. If you’re feeling a little lost in the rush, this might be the kickstart you forgot you needed. Maybe even the kind of salad that sticks with you without trying too hard.