
This bright no-mayo coleslaw is crisp, refreshing, and full of sweet-tart crunch from apple, fennel, and cabbage. A Dijon apple cider vinaigrette keeps it light while dill and caraway add a fragrant, savory finish.
Make the dressing: add the garlic, apple cider vinegar, olive oil, Dijon mustard, caster sugar, salt, and black pepper to a jar. Seal tightly and shake until the dressing is well combined.
Place the thinly sliced cabbage, fennel, apple, and chopped dill in a very large mixing bowl. Pour the dressing over the vegetables and toss thoroughly so everything is evenly coated.
Add the caraway seeds and toss again, making sure the seeds are distributed throughout the slaw.
Let the coleslaw rest for at least 1 hour at room temperature or in the refrigerator, until the cabbage softens slightly and the flavors come together.
Toss once more before serving, then transfer to a serving bowl. Serve chilled or closer to room temperature for the best flavor.
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. The vinegar-based dressing helps keep the apple from browning.
Slice the cabbage, fennel, and apple as thinly as possible for the best texture; a mandoline works well if you have one. If you prefer a sweeter slaw, add a little extra sugar or honey to the dressing. For a milder onion-like crunch, fennel can be replaced with thinly sliced celery or extra cabbage. Toss the slaw again just before serving because the dressing will settle as it rests.