Caffeine Free Apple-Cinnamon Fennel Slaw
Crisp, bright, and full of unexpected depth, this slaw brings together shaved fennel, tart Granny Smith apple, and sweet carrot in a way that feels both refreshing and satisfying. The honey-cinnamon dressing — made with Ceylon cinnamon and a touch of fresh ginger — ties everything together with warmth and a gentle zing that keeps you going back for another forkful. Every single ingredient here is naturally free of caffeine, so there's no label-reading required and no hidden surprises lurking in the pantry. That short 10-minute rest after tossing is the real secret: it softens the fennel just enough while letting the apple cider vinegar dressing soak into every strand. The reserved fennel fronds scattered on top add a feathery, herby finish that makes the whole bowl look as good as it tastes. It works beautifully as a side dish alongside grilled proteins or tucked into a wrap, and it comes together with nothing more than a knife, a bowl, and a whisk.
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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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