Citric Acid Free Apple-Cinnamon Fennel Slaw
This crisp, refreshing slaw brings together shaved fennel, tart Granny Smith apple, and sweet carrot in a way that feels both light and deeply satisfying. The real magic is in the dressing — apple cider vinegar, honey, Ceylon cinnamon, and fresh ginger come together into something bright and warmly spiced without relying on any citrus fruit or citric acid derivatives. For anyone navigating a citric acid restriction, store-bought slaws and dressings are almost always off the table, since citric acid is one of the most common preservatives hiding in packaged foods. Making it from scratch here means you stay in full control of every ingredient. A short 10-minute rest lets the fennel and apple soften just enough to absorb the dressing while still keeping that satisfying crunch. The 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 just as well alongside a weeknight dinner as it does on a holiday spread.
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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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