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Shaved Apple Fennel Salad: A Crisp Celebration of Golden State Harvests
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When it comes to flavor, crunch, and color, this Shaved California Apple Fennel Salad with Cabbage checks all the boxes. This salad is a celebration of late summer and early fall produce, showcasing the delicate balance of sweet, tart, herbal, and citrusy. But more than that, this salad is a tribute to one of California’s crown jewels: the apple.
California Apples: Crisp, Complex, and Locally Loved
At the heart of this salad are California Grown Cripps Pink apples—also commonly known as Pink Lady apples. These apples are beloved for their perfect harmony of sweetness and acidity, a profile that holds up beautifully when sliced raw into salads. Grown primarily in the cooler regions of the state—like the Sierra foothills and parts of Central Coast—California Cripps Pink apples develop a vibrant blush and dense, juicy flesh that doesn’t brown quickly after cutting. That makes them ideal for fresh preparations like this.
Pink Lady apples are typically harvested in late October through early December, but thanks to cold storage and local distribution, you’ll often find them at California farmers markets and grocery stores well into the spring and summer months. And when you source them locally, you’re not just getting peak freshness—you’re supporting California’s sustainable apple orchards and their commitment to California Grown standards.
An Apple Fennel Salad Built on Balance
This recipe layers bright and bold flavors that feel both sophisticated and wildly refreshing. The sweet crunch of the apples plays off the vegetal sweetness of shaved fennel and the earthy bite of purple cabbage, all rounded out with a peppery bed of baby arugula. A mix of fresh mint and parsley lends brightness and herbal depth, while optional roasted pistachios and fennel fronds give a satisfying complexity in texture and aroma.
But the real secret? That citrus vinaigrette. A mix of lemon zest, orange juice, honey, Dijon mustard, and California olive oil, it ties the entire dish together with tangy-sweet brightness. Every bite delivers a burst of flavor—crunchy, zesty, and utterly clean.
Quick to Prep, Impossible to Forget
Best of all, this apple fennel salad recipe takes just 10 minutes to prepare. It doesn’t require cooking, it scales up easily, and it holds up surprisingly well for picnics, lunches, or light dinners. It’s just the kind of no-fuss, produce-forward dish that belongs on a warm-weather table, especially when California apples are at their best.
Serving Tips:
- Serve immediately after tossing with vinaigrette to preserve texture.
- Add grilled chicken or smoked salmon for a heartier main course.
- Swap pistachios for walnuts or almonds if desired.
Why This Salad Belongs on Your California Table
Whether you’re a lifelong local or just visiting, eating seasonally in California means embracing what our orchards, fields, and farms do best. And few ingredients embody that spirit better than the California apple. With over 14,000 acres of apple orchards in the state, largely family-owned, supporting local apple growers keeps agricultural traditions thriving.
So the next time you’re at the farmers market or planning a fresh, fast dinner, reach for California Cripps Pink apples—and let this salad do the talking. Be sure to share your creations with us using #CAGROWN. We can’t wait to see what you’re cooking up!
Shaved California Apple Fennel Salad
Ingredients
- 4 medium California Grown Cripps Pink or Pink Lady apples
- ½ medium head purple cabbage
- 1 bulb fennel
- 4 cups baby arugula
- ⅓ cup fresh mint roughly chopped
- ½ cup parsley roughly chopped
- Optional: ½ cup roasted pistachios roughly chopped
- Optional: 2 TBSP fennel fronds finely chopped
- 1 TBSP lemon juice
- Flaky sea salt
For the Vinaigrette
- 2 TBSP lemon juice plus zest of 1 lemon
- 2 TBSP orange juice
- 2 TBSP honey
- 2 tsp dijon mustard
- ½ tsp salt
- ⅓ cup extra virgin olive oil
Instructions
- Quarter and core the apples, then slice into matchsticks. Core the cabbage and shave into thin strips using a knife or a mandoline. Trim and core the fennel and shave into thin strips, as well. Gently toss together in a large salad bowl with arugula, mint, parsley, and fennel fronds (if using).
- Make the vinaigrette by combining all ingredients in a mason jar. Seal with a lid and shake vigorously to combine. Pour ⅓ of the dressing over the salad, toss to combine, then repeat until fully dressed.
- Top the dressed salad with the chopped pistachios, if using. Pour remaining lemon juice over the dressed salad and finish with a heavy pinch of flaky sea salt, then serve immediately!
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Even more recipes to try that feature crisp and juicy California Apples
Apple Cider Slush
Cool, crisp, and bursting with orchard-fresh flavor, this Apple Cider Slush is a refreshing twist on a fall favorite. Made with sweet California apple cider and blended to frosty perfection, it’s the ultimate seasonal sip for warm autumn days or cozy gatherings.
The Best Baked Apple With Cinnamon Recipe
These Baked Apples with Cinnamon are a simple, comforting treat that captures the cozy flavors of fall. Made with fresh California apples, warm spices, and a touch of sweetness, they’re perfect as a wholesome dessert or a naturally sweet breakfast.
Apple Pie Filling Inspired by HIGH Pie
This Homemade Apple Pie Filling showcases the best of California apples in a rich, spiced sauce that’s perfect for pies, crisps, turnovers, and more. Made with fresh ingredients and warm cinnamon, it’s a must-have for fall baking and easy to prep ahead!