Chicken Free Apple-Cinnamon Fennel Slaw

Total time30 min

Prep time20 min

Cook time0 min

4.6

(20)

Crisp, bright, and just a little unexpected, this slaw brings together shaved fennel, tart Granny Smith apple, and sweet carrot in a combination that feels both fresh 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 overpowering the vegetables. A short rest at room temperature lets everything soften just enough so the flavors meld into something that tastes far more complex than the ingredient list suggests. This is the kind of side dish that works equally well alongside a hearty grain bowl, tucked into a wrap, or served on its own as a light lunch. Every component here is naturally plant-based and whole, so there's no need to scrutinize labels or worry about hidden animal proteins sneaking in. The optional fennel fronds scattered on top add a pop of color and a subtle anise note that ties the whole dish together beautifully.

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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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