Chestnut 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 tangy-sweet base, while Ceylon cinnamon and fresh ginger add warmth without overwhelming the vegetables. A short rest before serving lets the fennel soften just enough to mellow its anise edge and lets every strand soak up that fragrant dressing. The whole thing comes together with pantry staples and fresh produce, so there's no hunting down specialty items or worrying about hidden additives in packaged sauces. It works beautifully as a side alongside grilled proteins, tucked into a sandwich, or piled on top of tacos for a crunchy contrast. The optional fennel fronds scattered over the top add a pop of green and a subtle herbal finish that makes the dish look genuinely impressive with almost zero extra effort.
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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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