Eosinophilic Esophagitis Friendly Apple-Cinnamon Fennel Slaw
Crisp, bright, and lightly sweet, this slaw brings together shaved fennel, tart Granny Smith apple, and tender carrot in a way that feels genuinely refreshing rather than just "safe to eat." The dressing is a simple whisk of apple cider vinegar, olive oil, honey, Ceylon cinnamon, and fresh ginger — nothing hidden, nothing processed, just clean ingredients you can trust. For anyone managing eosinophilic esophagitis, finding dishes that are both free of common triggers and actually exciting to eat can feel like a tall order, but this one delivers on both fronts. The short rest time lets the fennel and apple soften just enough to make each bite easy to enjoy without losing that satisfying crunch. Ceylon cinnamon adds a delicate warmth that pairs beautifully with the anise notes of the fennel, while the ginger gives the whole thing a gentle lift. It works as a side alongside a simple protein or on its own as a light lunch, and the optional fennel fronds on top make it look like something you'd order at a restaurant.
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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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