I prefer my fennel and apple in small pieces, so I always use a mandolin slicer to cut them. I typically use the function that gives thin strips for both my fennel and the apples. I think it provides the best texture. Cut both the apples and your fennel this way and place them in a bowl. Remove the strip function and cut your pointed cabbage (or other salad) into thin slices. Put it in the bowl. Mix olive oil, lemon juice, salt, and pepper in another bowl and toss it with the salad. Let it sit for 5-10 minutes, and it’s ready to serve.