Shaved Endive & Apple Slaw
Crisp, refreshing ribbons of Belgian endive and sweet-tart apple tossed in a light, tangy dressing. This elegant slaw skips the heavy mayo for a bright vinaigrette that lets the delicate bitterness of the endive and the crunch of the apple shine. Ready in minutes, it's the perfect side for roasted meats or a festive holiday table.
For 4 servings
- prep
Prepare the endive and apple.
1.Halve each endive lengthwise, cut out the small triangular core at the base, then slice crosswise into thin ribbons.2.Halve and core the apple, then slice into thin matchsticks, leaving the skin on for color.TIPToss the apple matchsticks in a splash of lemon juice as you go to keep them from browning. - prep
Slice the celery and chop the parsley.
1.Thinly slice the celery rib on a sharp diagonal for an elegant look.2.Roughly chop the parsley leaves. - mix
Make the vinaigrette.
1.In a small bowl, whisk together the olive oil, lemon juice, dijon mustard, honey, salt, and black pepper until emulsified and smooth.TIPWhisking vigorously for 30 seconds creates a creamy emulsion that clings better to the slaw. - assemble
Toss the slaw.
1.In a large bowl, combine the shaved endive, apple matchsticks, sliced celery, and chopped parsley.2.Drizzle the vinaigrette over the vegetables and toss gently until everything is evenly coated. - garnish
Finish with walnuts and serve.
Scatter the toasted chopped walnuts over the top. Serve immediately while crisp and cold.
TIPThis slaw is best eaten right away. The endive stays crunchy for about 30 minutes after dressing.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1To maximize crunch, dress the slaw just before serving and keep it cold.
- 2Use a mandoline for paper-thin endive ribbons and evenly thin apple matchsticks.
- 3Toast walnuts in a dry pan over medium heat until fragrant, about 3-4 minutes.
- 4Toss apple matchsticks with a little lemon juice immediately to prevent browning.
- 5For a milder bitterness, remove the very core of each endive half before slicing.
- 6Whisk the vinaigrette vigorously for 30 seconds to create a clingy, creamy emulsion.
Adapt it for your goals.
Pear & Pecan
Replace the apple with a firm, ripe pear (like Bosc) and use toasted pecans instead of walnuts for a sweeter, nuttier flavor profile that pairs beautifully with roasted pork.
VeganVegan
Substitute the honey with maple syrup or agave nectar. Everything else is already plant-based, making this slaw fully vegan-friendly without sacrificing sweetness.
Citrus HerbCitrus-Herb
Swap the lemon juice for fresh orange juice and add 1 teaspoon of orange zest. Replace parsley with fresh mint or tarragon for a brighter, more aromatic twist.
Why this is on our healthy list.
Rich in Fiber
Endive, apple, and celery provide a good mix of soluble and insoluble fiber, supporting digestion and promoting satiety.
Good Source of Vitamin K
Belgian endive is particularly high in vitamin K, which plays a key role in bone health and blood clotting.
Heart-Healthy Fats
Walnuts and olive oil supply unsaturated fats that support cardiovascular health and help reduce inflammation.
Low in Calories
This slaw skips heavy mayonnaise and cream, making it a light, nutrient-dense side dish that fits calorie-conscious eating plans.
Frequently asked questions
You can prep the endive, apple, celery, and dressing separately up to a day in advance, but toss everything together only just before serving to keep it crisp.
