From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
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Instructions
1
Slice the fennel bulb very thinly and place it in a large bowl. Add the sliced apple, chickpeas, and mint.
2
In a small jar or bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, garlic, and black pepper until smooth.
3
Pour the dressing over the fennel mixture and toss until everything is well coated.
4
Cover and refrigerate for at least 1 hour to allow the flavors to meld.
5
Just before serving, sprinkle the chopped walnuts on top for crunch.
My Calorie Intake
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Tips & Tricks (5)
- Slice Fennel Paper-Thin 🔪Use a mandoline or sharp knife to slice fennel into paper-thin pieces to maximize crunch and minimize the intensity of its licorice flavor, making it more palatable and elegant.
- Salt the Slaw Early ⏰Toss the fennel, apple, and chickpeas with salt 10-15 minutes before adding dressing to allow the vegetables to soften slightly and release moisture, creating a more cohesive salad.
- Toast Walnuts for Depth 🥜Lightly toast walnuts in a dry pan for 2-3 minutes before adding to enhance their nutty flavor and prevent them from becoming soggy from the vinegar-based dressing.
- Balance Sweet and Tangy 🍯Whisk dressing components separately first, then taste and adjust honey and apple cider vinegar ratio individually—the acid should slightly overpower the sweetness so honey rounds it out rather than dominating.
- Dress Just Before Serving 🥗Add the honey-Dijon dressing only 5 minutes before serving to keep the fennel and apple crisp; vinegar will gradually soften them, so timing is crucial for optimal texture.
Recipe Facts
Diet at a Glance
Vegetarian
Gluten Free
Low Carb
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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