Coconut 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 combination that feels both refreshing and deeply satisfying. The dressing is where things really sing — apple cider vinegar and honey create a tangy-sweet base, while Ceylon cinnamon and fresh ginger add warmth without overpowering the fresh vegetables. Everything here is straightforward pantry and produce, so there's no need to scan labels for hidden coconut derivatives that can sneak into store-bought slaws or bottled dressings. A quick ten-minute rest lets the fennel and apple soften just enough to soak up all that flavor while still keeping their satisfying crunch. Scattered fennel fronds on top make it look like something you'd order at a farm-to-table restaurant, but it comes together with minimal effort and a single mixing bowl. It works beautifully as a side alongside grilled proteins or tucked into a sandwich for extra texture and zing.
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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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