Barley Free Apple-Cinnamon Fennel Slaw

Total time30 min

Prep time20 min

Cook time0 min

4.6

(20)

Crisp, bright, and just a little unexpected, 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 where the magic happens — apple cider vinegar and honey create a tangy-sweet base, while Ceylon cinnamon and fresh ginger add warmth without overpowering the vegetables. Everything here is whole, straightforward produce and pantry staples, so there's no need to scrutinize labels for hidden grain-based additives or thickeners. A short ten-minute rest lets the fennel and apple soften just enough to soak up the dressing, making each bite cohesive and flavorful rather than sharp and raw. The reserved fennel fronds scattered on top add a feathery, anise-scented finish that makes the whole bowl look as good as it tastes. It works beautifully as a side alongside grilled proteins, tucked into a wrap, or just eaten straight from the bowl with a fork.

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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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