Eggless 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 the magic happens — apple cider vinegar and honey create a sweet-tart backbone, while Ceylon cinnamon and fresh ginger add warmth without overpowering the vegetables. Everything comes together with a quick whisk and a toss, no cooking required. A short 10-minute rest lets the fennel and apple soften just enough to soak up all that flavor, making each bite tender but still pleasantly crisp. Because the dressing is built entirely from pantry staples and fresh produce, there's no need to scan labels for hidden egg-based emulsifiers the way you might with a store-bought coleslaw dressing or creamy bottled vinaigrette. The reserved fennel fronds scattered on top at the end add a fresh, herby finish that makes the whole dish look as good as it tastes. This is the kind of side that disappears fast at the table and has people asking for the recipe before the meal is even over.
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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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