Brazil Nut 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 happens — apple cider vinegar and honey create a sweet-tart backbone, while Ceylon cinnamon and fresh ginger add warmth without overpowering the vegetables. A short rest before serving lets the fennel soften just enough to mellow its anise edge while the apple stays pleasantly crisp. Every ingredient here is naturally free from tree nut concerns, so there's no label-scanning or substitution stress — just wholesome produce and pantry staples working together beautifully. It's the kind of side dish that looks impressive on a table but comes together with minimal effort, making it perfect alongside grilled proteins, grain bowls, or holiday spreads. Don't skip scattering those reserved fennel fronds on top — they add a pop of color and a fresh, herby finish that ties the whole bowl together.
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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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