Apple, Fennel and Celeriac Slaw with Apple Cider Vinaigrette

gluten freevegetarian
Apple, Fennel and Celeriac Slaw with Apple Cider Vinaigrette

Apple, Fennel and Celeriac Slaw with Apple Cider Vinaigrette

Apple, Fennel and Celeriac Slaw with Apple Cider Vinaigrette

Apple, Fennel and Celeriac Slaw with Apple Cider Vinaigrette

I’m trying to equip you with some winter go-to recipes for those holiday parties or those detox days after said holiday parties.

This time of year is so festive and all get togethers tend to revolve around my favorite thing in the world: eating. Ha!

Your friends and family will love you for bringing a healthy option to the family dinner or holiday potluck. There’s never enough healthy options at those kinds of gatherings, so you will be very much appreciated.

First, I shared with you my brussels sprouts and pear noodle salad. Now, I’m bringing you this slaw.

Apple, Fennel and Celeriac Slaw with Apple Cider Vinaigrette

This slaw is especially wonderful because the longer it sits in the refrigerator, the better it gets – the celeriac, fennel and apple soften in the dressing and the flavors develop nicely.

This slaw can be served as a salad or a side dish – fold in some quinoa and add some toasted hazelnuts and you’ve got a fully satisfying salad!

It’s versatile and another one to bookmark or Pin for later!

Nutritional Information & Recipe

Weight Watchers PointsPlus* 5 points

*These points were calculated using the official Weight Watchers PointsPlus® calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.


Apple, Fennel and Celeriac Slaw with Apple Cider Vinaigrette + 20% Off The Inspiralizer (Today Only!)

Prep Time30 mins
Total Time30 mins
Servings: 4


  • For the slaw:
  • 1 small celeriac peeled, Blade C, noodles trimmed
  • 1.5 tablespoons minced parsley
  • 1 Granny Smith apples Blade C
  • 1 small fennel bulb Blade D
  • For the dressing:
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon honey
  • 1 teaspoon dijon mustard
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • salt and pepper to taste


  • Whisk together all of the ingredients for the dressing into a small bowl. Set aside.
  • Rinse the celeriac in cold water and then pat dry. Add the celeriac to a large mixing bowl with the parsley, apple and fennel. Pour the dressing over and toss thoroughly to combine. Serve.

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M says:
Indeed I will buy your spiralizer as soon as you ship to europe! I 've been thinking on buying one for a long time, but since you've created yours I didn't want to buy a different brand just to end up with many problems with switching blades and incapable of dealing with harder veggies. I'd rather wait for your spiralizer. I've even tried to find friends of family that would travel to the USA or Canada, just to bring me one of your spiralizers, but without success... Well, I guess I just have to keep waiting :p This recipe looks great :)
Marcella Phelps says:
I had one of those Amazon spirilizers....then I bought yours...absolutely no comparison. Your design is easier to use, has more settings and is sharper. Just as important, my purchased supported you, a woman owned small business. The only thing I would say is that my spiralized nob letters are one blade off. So when you call for a blade "C" on my machine, I have to turn the blade to "D."
Ali Maffucci says:
I think you may not be aligning the Blade letters to the small triangular indicator on the side! If you look, there is a small triangular indicator - just line the Blade letter up with that! Moving forward, we will be making that triangular indicator green so it is more visible!
street view of my house Apple, Fennel and Celeriac Slaw with Apple Cider Vinaigrette + 20% Off The Inspiralizer (Today Only!) | Inspiralized
Michele Pryse says:
I made Apple, Fennel & Celeriac Slaw for dinner last night and everyone liked it. I took the leftovers for lunch today; it tasted even better after the celeriac softened a bit and the flavors married. We decided the fresh parsley was a bit assertive so next time I'll use a few mint leaves (or lemon balm or lemon verbena) along with the zest of the lemon used to make the vinaigrette to really highlight the sweet flavors. A good alternative to olive oil (which thickens when chilled) is flax seed oil, and I may even sprinkle a tablespoon of poppy seeds on top along with the toasted hazelnuts you suggested. Bottom line: recipe is a keeper. Thank you, Ali - I would not have thought to put apples, fennel, and celeriac together.
Michele says:
I make this recipe about once every 10 days, so I think I need to up my rating. I am in love with the textures of the spiralized ingredients, the mild anise flavor of fresh fennel and the sweetness of apple combined with the light dressing. I use flax seed oil, a bit of fresh mint, the zest of the lemon and a tablespoon of poppy seeds. I absolutely crave this salad now. I don't know what I'll do when celeriac and fennel are no longer in season! Yes, I do - I'll try more of your fantastic recipes :)
Meaghan says:
We're so so happy you enjoy this recipe, Michele! Thank you for your great comment.

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