Food & Cooking Recipes Salad Recipes Fennel, Carrot, and Apple Slaw 3.7 (7) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 10 Anise-flavored fennel pairs nicely with sweet apples and earthy carrots for a crunchy slaw. Ingredients 1 small head green cabbage, halved, cored, and very thinly sliced (8 cups) 2 fennel bulbs, trimmed, halved, cored, and very thinly sliced (2 cups) 3 medium carrots, peeled and coarsely grated (1 ½ cups) 2 ½ teaspoons coarse salt 1 tablespoon fennel seeds 2 shallots, peeled and chopped (½ cup) 4 tablespoons extra-virgin olive oil ¼ cup plus 1 tablespoon cider vinegar ½ cup golden raisins Freshly ground pepper 1 Granny Smith apple Directions Toss cabbage, fennel, carrots, and salt in a large bowl. Toast fennel seeds in a medium saute pan over medium heat, shaking the pan occasionally, until seeds are fragrant, about 3 minutes. Add shallots and 1 tablespoon oil. Cook, stirring occasionally, until shallots begin to soften, 5 to 7 minutes. Stir in vinegar and raisins. Remove from heat, and let cool slightly, about 5 minutes. Stir in remaining 3 tablespoons oil. Pour warm dressing over vegetables, and toss well. Season with pepper, and let stand for 30 minutes. Just before serving, core apple, cut into matchsticks, and mix into slaw. Cook's Notes Add the apples right before serving, otherwise they will turn brown and lose their crunch. Rate it Print