Carrageenan Free Apple-Cinnamon Fennel Slaw
This crisp, vibrant slaw brings together shaved fennel, tart Granny Smith apple, and sweet carrot in a way that feels both refreshing and a little unexpected. The honey-and-cider-vinegar dressing, warmed up with Ceylon cinnamon and fresh ginger, ties everything together with a bright, lightly spiced kick that keeps you going back for another forkful. Carrageenan is a common additive lurking in store-bought dressings and pre-made slaws, so mixing your own from scratch here is a genuinely smart move — every ingredient is straightforward and easy to verify. A short rest lets the fennel and apple soften just enough to absorb all that flavor without losing their satisfying crunch. The reserved fennel fronds scattered on top add a fresh, herby finish that makes the whole bowl look as good as it tastes. It's the kind of side dish that works equally well alongside a weeknight dinner or as the unexpected star of a weekend spread.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!