This tangy, crunchy apple fennel coleslaw recipe is a delightful, versatile side dish that goes well with meaty sandwiches, barbecue, or anything your heart desires!

Ingredients

DRESSING
1/2 cup plain Greek yogurt or mayonnaise
2 Tbsp apple cider vinegar
Juice from 1/2 a small lemon, about 1.5 tablespoons (save other half for use with apples)
1/4 cup raw honey
1 tsp sea salt
1/2 tsp cracked black peppercorns

Combine above ingredients in a small bowl, cover and refrigerate. Meanwhile, prepare the ingredients for the slaw.

SLAW
1/2 head medium cabbage, cored
2 medium carrots, peeled & shredded
2 Granny Smith or MacIntosh apples, peeled*
The other half of the lemon (1.5 Tbsp)*
1 small head of fennel
3-4 green onions, sliced
1/2 lb bacon, cooked and crumbled (optional)

*Tip: As soon as you peel the apples, pour and rub lemon juice on them to prevent browning

DIRECTIONS

1. Shred the cabbage, carrots, apples and fennel into a large bowl. Add green onions and half of the bacon (if using). Save the other half of the bacon as a garnish.
2. Next, pour dressing over slaw mixture and toss til well combined. Add more salt and pepper to taste.
3. Refrigerate slaw for at least an hour (overnight is better but not necessary). Serve with pulled pork or chicken sandwiches and the extra bacon.