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I love a good slaw salad situation, and this shredded radicchio fennel salad is perfect. It’s a mix of shredded radicchio, fennel, honeycrisp apple, and dill, tossed in a sweet honey dijon vinaigrette. Need I say more?
Plus, this radicchio fennel salad is a great low-effort salad that is perfect to break up a table of heavier holiday dishes/meats. I always make some sort of slaw situation like this for our Thanksgiving salad.
Shredded Radicchio Fennel Salad Ingredients
- Radicchio: I used Radicchio di Lusia – it’s an heirloom variety of radicchio that’s a lot milder that the dark pink radicchio you typically see in stores.
- Fennel
- Honeycrisp apple
- Fresh dill
- Lemon juice
- Olive oil: My go-to olive brands are California Olive Ranch, Brightland, and Terra Delyssa.
- Honey
- Dijon mustard
- Kosher salt: Diamond Crystal kosher salt to be specific.
- Freshly cracked pepper
The Shredding/Chopping: A Visual Guide
Start by chopping the stalks off the fennel bulb – love saving the stalks to give to Argos (my dog). From there, cut the bulb in half. I like to leave the woody center because it holds the bulb together and makes it easier to mandoline. Mandoline the fennel fairly thin. Add to a bowl, along with the apple (you can chop it or mandoline it), thinly sliced radicchio, and dill.
To make the dressing, simply whisk everything together in a jar and adjust for salt.
Pour the dressing over the salad and toss together. I like to use my hands – it’s easier and gets the veggies coated in the dressing much quicker.
Notes
- A slaw salad like this shines best when the veggies are cut similar in size – so if you’re apple slices are a bit wide, just chop them in half lengthwise to match the fennel and radicchio. It’ll make the eating experience easier!!
- If you’re serving this for a party – you can chop/prep ahead of time, but dress the salad right before you’re ready to eat. This salad starts losing it’s crunch the longer it sits.
- And, if you’re looking for other slaw salads like this, highly recommend this citrusy fennel salad.
So excited for you to try this salad. Don’t forget to leave a starred rating and review – love hearing your feedback!
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Shredded Radicchio Fennel Salad
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 3–4 servings 1x
- Category: Salads
- Cuisine: American
Description
I love a good slaw salad situation, and this shredded radicchio fennel salad is perfect. It’s a mix of shredded radicchio, fennel, honeycrisp apple, and dill, tossed in a sweet honey dijon vinaigrette!
Ingredients
Salad/Base
- 1/2 head radicchio, finely chopped (100g chopped)
- 1 bulb fennel, thinly sliced (use a mandoline) (200g sliced)
- 1/2 honeycrisp apple, thinly sliced (use a mandoline) (100g sliced)
- 1/4 cup firmly packed dill, minced
Honey Dijon Vinaigrette
- 3 tbsp (35 g) lemon juice
- 3 tbsp (30 g) olive oil
- 1 tbsp (15 g) honey
- 2 tsp (10 g) dijon mustard
- 1/2 tsp kosher salt, plus more as needed
- Freshly cracked black pepper
Instructions
- Prep the veggies. Start by chopping the stalks off the fennel bulb – love saving the stalks to give to Argos (my dog). From there, cut the bulb in half. I like to leave the woody center because it holds the bulb together and makes it easier to mandoline. Mandoline the fennel fairly thin. Add to a bowl, along with the apple (you can chop it or mandoline it), thinly sliced radicchio, and dill.Â
- Make the dressing. To make the dressing, simply whisk everything together in a jar and adjust for salt. Feel free to add 1 tsp extra of mustard if you like your dressing more sharp.
- Toss the salad. Pour the dressing over the salad and toss together. I like to use my hands – it’s easier and gets the veggies coated in the dressing much quicker.