Artificial Flavors Free Apple-Cinnamon Fennel Slaw
Crisp, bright, and just a little unexpected, this slaw brings together shaved fennel, tart Granny Smith apple, and sweet carrot in a combination that feels both refreshing and deeply satisfying. The dressing is where the magic really happens — apple cider vinegar, honey, fresh ginger, and ground Ceylon cinnamon whisk together into something tangy, warm, and completely from scratch. Every single ingredient is whole and recognizable, which means no mystery flavor packets or store-bought dressings with a paragraph of additives on the label. Ceylon cinnamon in particular has a gentler, more floral quality than the standard supermarket variety, and it plays beautifully against the anise notes of the fennel without overpowering anything. A short rest lets the slices soften just enough to absorb the dressing while still keeping that satisfying crunch. Scattered fennel fronds on top add a fresh, herby finish that makes the whole bowl look as good as it tastes. It's the kind of side dish that disappears fast at the table and has people asking what's in it.
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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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