BHA & BHT 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 way that feels both refreshing and deeply satisfying. The dressing is where the magic really happens — apple cider vinegar and honey balance each other perfectly, while Ceylon cinnamon and fresh ginger add warmth without overpowering the fresh vegetables. Every ingredient here is whole and unprocessed, which means you can skip the label-reading anxiety that comes with bottled dressings and packaged slaws that often sneak in synthetic preservatives. BHA and BHT tend to hide in pre-made condiments and shelf-stable convenience foods, so making your own dressing from scratch with olive oil, vinegar, and honey is a genuinely simple way to sidestep them entirely. A short rest before serving lets the fennel and apple soften just enough to soak up all that spiced, tangy dressing — the difference in flavor is noticeable and worth the wait. Scatter the reserved fennel fronds on top for a finishing touch that looks impressive with almost zero extra effort. This one works beautifully as a side for grilled proteins or tucked into a wrap for something a little more substantial.
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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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