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Apple and fennel slaw with candied pecans

Crunchy hispi cabbage and fennel, bright with apple and herbs.
Honey-candied pecans bring deep warmth and sweet-salty crunch.
Tangy, creamy Dijon-lemon dressing ties it all together.

side dish ⏱ 60 min 275 kcal / portion 33.0 g carbs / portion (estimated) vegetarian glutenmustardtree nuts 🔗 Original source

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Apple and fennel slaw with candied pecans
v1 · rb0e705f985 20260727Z1751 60 ml honey fine sea salt to taste 🔥 preheat the oven to 150°C 🔥 line a large oven tray with baking paper 🔥 ⏱ 20 min roast pecans with honey and fennel seeds until deeply golden ⏳ cool pecans completely 🌀 whisk the dressing until completely smooth 🌀 mix cabbage, fennel, apples, and mint with the dressing 🍽 layer the slaw on a serving platter and top with clusters of pecans Apple Fennel Slaw 🥗 150 g pecan 1½ tsp fennel seed 45 ml apple cider vinegar 20 g dijon mustard 1 piece lemon 100 ml sunflower oil 250 g fennel bulb 350 g hispi cabbage 200 g pink lady apple 15 g mint pecan, fennel seed 1/4 tsp portion 3/4 tsp portion hispi cabbage, pink lady apple, mint
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Preparation steps

  1. preheat the oven to 150°C
  2. line a large oven tray with baking paper
  3. roast pecans with honey and fennel seeds about 20 min until deeply golden
  4. cool pecans completely
  5. whisk the dressing until completely smooth
  6. mix cabbage, fennel, apples, and mint with the dressing
  7. layer the slaw on a serving platter and top with clusters of pecans

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