Capsaicin 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-tangy base, while Ceylon cinnamon and fresh ginger add warmth without any heat whatsoever. For anyone navigating capsaicin sensitivity, slaws can be a minefield of hidden chili flakes or spicy seasonings, but every single ingredient here is naturally free of that concern. Shaving the fennel paper-thin is the key move; it softens just enough after a short rest to lose any harsh bite while keeping that lovely anise-like flavor. A quick ten-minute sit lets everything meld together beautifully, so the flavors taste like they've been developing far longer than they actually have. Finish it with a scatter of the reserved fennel fronds for a little herby freshness, and you've got a side dish that looks as good as it tastes.
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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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