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How would you rate Celery, Apple, and Fennel Slaw?
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Reviews (38)
Back to TopTriangleThis was good. I think it would have been better if I had planned ahead a little bit and let it sit for an hour or so for the flavors to meld.I served this as a side with the Tunisian Fish Cakes also on this site. I think it worked well.
lisamichellek
Pacific NW
5/8/2021
I made this for a dinner group in late winter/early spring. I was able to find fresh tarragon in the store, but it didn't seem to have much flavor. The salad turned out pretty well and the guests said they liked it--but there was a lot leftover. I'm sure it would have been improved with more flavorful tarragon. I also bet some craisins tossed in would be nice, adding both some contrasting color and little bits of added sweetness.
blondoverblue
Sacramento
3/12/2019
A go-to versatile salad recipe. The flavors are bright, crisp, and refreshing. I've served this alongside a pancake brunch, a steak dinner and brought it to potlucks -- and it was a hit every time.
Anonymous
Alameda, CA
8/28/2017
PS - definitely taste the fennel, tarragon, and celery for strength. Each has a taste that could be overpowering.
jenacass
Dallas
1/15/2017
Easy recipe to double or triple for larger groups. Partners well with BBQ brisket and grilled salmon. Can I assume the duplicate ingredients (fennel fronds, celery leaves, black pepper) are just typographical errors?
jenacass
Dallas
1/15/2017
Total hit. I've made it for dinner parties, Boy Scout camp outs and just for dinner. Family and friends even request it.
muckduck
Carmel IN
10/23/2016
Made this for lunch. Delicious. Did add a bit more sweetener.Every balanced taste and nice crunch. Definitely used the tarragon. Had only dried tarragon but still yummy.
kkumquat410
Mars, Milky Way
6/16/2016
This bitter-sweet salad is superb! The combination of tastes is particular but was promoted by my (italian) family.I didn't had the terragon and the black pepper, i used instead parsley. I changed also the amount of ingredients: 1/3 celery, 1/3 fennel and 1/3 apple. The sugar i used was brown and i added to the salad just a pinch of it. Yummy!
TemporaNigra
Turin, Italy
1/21/2014
I love this recipe! Please do yourself a favor and do put the tarragon in it. It makes the dressing. In fact, I used Spanish Tarragon which is a bit stronger than French Tarragon. This salad is fabulous. I've made it twice in the last two weeks. It pairs well with bbq or burgers. Wonderful crispness and flavor. I used a Fuji apple. A microplane is a definite help.
ajjb56
No. Calif.
9/5/2013
I made this for the second time to take to a 'mint' celebration event at a friend's house. Everyone brings a dish with mint. To make this an appropriate dish, I substituted mint for the tarragon. It was a nice change. The mint did not stand out, but was a little surprise that lingered on the palate.
KarenLeePA
6/16/2013
I have made this a number of times and never the same way twice, depending upon what I have in the refrigerator. It holds up very well in the refrigeratorthe vegetables stay nice and crisp and the dressing doesn't get watery the way it would with a mayonnaise-based dressing.I always use a red or pink apple just because the color contrast is pretty.
Anonymous
Minneapolis, MN
3/30/2013
Very good, especially with the addition of chopped hazelnuts/filberts. I also substituted a dash of Stevia for the sugar and reduced the olive oil to 2 T. Tastes fine!
marygilpatrick
San Francisco, CA
2/27/2013
I don't like the taste of anise, so I was a little hesitant to make this. But fennel root is not the same as fennel seeds. I served it with the Spiced Pumpkin, Lentil, & Goat Cheese Salad. It was a huge hit. A mandolin is a must!
KarenLeePA
Philadelphia
2/11/2013
Thought this was a fantastic accompaniment to pork ribs. Great crunch, super easy (julienning the apple, is the only effort), and even good omitting the tarragon (just added extra fennel fronds instead). Definitely make a few hours ahead and chill.
Lmasterson
Marina del Rey, CA
1/21/2013
Very nice and very easy. This was a refreshing salad with the chicken and potatoes for dinner. I only used one tablespoon of olive oil and a little extra lemon and no tarragon as I didn't have any fresh. This will be a new regular salad!
cookingrachel
Boston, MA
1/10/2013
TagsSlawSaladCeleryVegetableAppleFruitFennelRoot VegetableSideStarterDinnerLunchNut FreeDairy FreeGluten FreeVeganEasyQuickBon Appétit
