Black Pepper Free Apple-Cinnamon Fennel Slaw
Crisp, bright, and 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, honey, Ceylon cinnamon, and fresh ginger create a warm-spiced tang that ties every strand together beautifully. For anyone navigating a black pepper sensitivity, slaw can be a surprisingly tricky category since that familiar bite tends to sneak into so many dressings and pre-made mixes. Here, the heat and complexity come entirely from ginger and cinnamon, so you get a lively, layered flavor without a single peppercorn in sight. A short rest lets the fennel and apple soften just enough to absorb the dressing while keeping that satisfying crunch intact. Scattered fennel fronds on top add a fresh, herby finish that makes the whole bowl look as good as it tastes. It works beautifully as a side for grilled proteins or tucked into a sandwich for some serious texture.
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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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