Artificial Food Coloring Free Apple-Cinnamon Fennel Slaw
This crisp, refreshing slaw is the kind of side dish that makes people stop mid-bite and ask what's in it. Shaved fennel, tart Granny Smith apple, and sweet carrot come together in a tangle of textures, then get tossed in a bright dressing of apple cider vinegar, honey, olive oil, Ceylon cinnamon, and fresh ginger. Every single ingredient here is whole and real — no packaged shortcuts, no mystery additives, and absolutely nothing that could sneak artificial dyes onto your plate. That matters more than you'd think with slaws, since bottled dressings and pre-shredded mixes are common culprits for unwanted color additives. Making the dressing from scratch takes about two minutes and delivers a clean, complex flavor that no bottle could match anyway. A short rest lets the fennel and apple soften just enough to soak up all that warmth from the cinnamon and ginger, and a handful of fresh fennel fronds on top makes it look like something from a restaurant. It's an easy, confident choice for anyone keeping a close eye on what goes into their food.
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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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