Apple & Fennel Slaw

Developed in partnership with Chef Jill

serves 4

Chef Tip: Salad dressing can be made a day ahead of time and stored in an airtight container in the fridge.

Variety Tip: Use your favourite Ontario apple variety if Cortland is unavailable


1 small fennel bulb, core removed & discarded, thinly sliced & fronds reserved
1 Ontario Cortland apple, thinly sliced
1/2 small red onion, thinly sliced
1/4 cup fresh mint leaves, torn into small pieces
⅓ cup mayo
1 tbsp apple cider vinegar
½ lemon
1 tsp honey
½ tsp Dijon mustard
salt & pepper to taste


  1. In the bottom of a large bowl whisk together the dressing ingredients.
  2. Add remaining salad ingredients to the dressing including the fennel fronds and mint leaves.
  3. Toss to combine and serve immediately.