AIP Friendly Apple-Cinnamon Fennel Slaw
Crisp, bright, and genuinely refreshing, this slaw brings together shaved fennel, tart Granny Smith apple, and julienned carrot in a way that feels like a proper side dish rather than a compromise. The dressing is where the magic happens — apple cider vinegar, olive oil, honey, ground Ceylon cinnamon, and freshly grated ginger whisk into something fragrant and lively that coats every strand beautifully. Every single ingredient here is clean and protocol-friendly, so there's no label-reading anxiety or ingredient swaps required. A short ten-minute rest lets the fennel soften just enough and allows the flavors to meld together, which makes a noticeable difference in the final bite. It serves four and comes together without any cooking at all, making it an easy addition to a weeknight plate or a weekend gathering spread. The optional fennel fronds scattered on top add a feathery, herby finish that looks as good as it tastes.
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Learn more →Ingredients
4 servings
For the slaw
- 1 large fennel bulb, fronds reserved
- 2 medium granny smith apples, cored and julienned or thinly sliced
- 2 medium carrots, peeled and julienned
For the dressing
- 3 tbsp apple cider vinegar
- 2 tbsp extra-virgin olive oil
- 1 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ½ tsp ground ceylon cinnamon
- ½ tsp fresh ginger, finely grated
- ¼ tsp fine sea salt
For serving
- 2 tbsp fresh fennel fronds, roughly chopped (optional)
Instructions
- 1
Halve the fennel bulb lengthwise, remove the tough outer layer and core, then use a mandoline or sharp knife to shave it into very thin slices, about 1/8 inch thick. Place in a large mixing bowl.
- 2
Add the julienned apple and carrot to the bowl with the fennel.
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