Citrus Free Apple-Cinnamon Fennel Slaw

Total time30 min

Prep time20 min

Cook time0 min

4.6

(20)

Crisp, fragrant, and just a little unexpected, this slaw brings together shaved fennel, tart Granny Smith apple, and sweet carrot in a combination that feels fresh and vibrant without relying on a single drop of citrus. That's actually the quiet triumph here — most slaws and vinaigrettes lean hard on lemon or orange juice for brightness, but apple cider vinegar does all that heavy lifting beautifully, delivering tang and acidity that's completely citrus-free. A touch of honey rounds out the dressing, while Ceylon cinnamon and fresh ginger add warmth and a gentle spice that makes every bite feel a little more interesting than your average side salad. Shaving the fennel paper-thin is the move that makes this dish work — it softens just enough during that short rest to lose any harsh bite while keeping a satisfying crunch alongside the julienned apple and carrot. The 10-minute rest isn't just a suggestion; it's where the magic happens, as the dressing seeps into every strand and the flavors knit together into something cohesive and craveable. Scatter those reserved fennel fronds on top and you've got a slaw that looks as good as it tastes — elegant enough for a dinner party spread, easy enough for a weeknight alongside grilled chicken or fish.

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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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