Alpha Gal Friendly Apple-Cinnamon Fennel Slaw
Crisp, bright, and lightly spiced, this slaw brings together shaved fennel, tart Granny Smith apple, and sweet carrot in a way that feels both refreshing and deeply satisfying. The dressing is a simple whisk of apple cider vinegar, olive oil, honey, Ceylon cinnamon, and fresh ginger — every ingredient is straightforwardly plant-based, which makes this a genuinely stress-free choice for anyone navigating alpha-gal syndrome. No mammalian products, no hidden dairy or meat-derived additives to second-guess on a label. The Ceylon cinnamon adds a warm, almost floral note that plays beautifully against the vinegar's tang, while the ginger keeps things lively. A short 10-minute rest lets the fennel and apple soften just enough to absorb the dressing without losing their satisfying crunch. Scattered fennel fronds on top make it look like something you'd order at a nice bistro, but it comes together with nothing more than a knife, a bowl, and a whisk. It works as a side alongside grilled fish or chicken, or honestly just on its own as a light, feel-good lunch.
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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
- 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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