Gelatin Free Apple-Cinnamon Fennel Slaw
Crisp, bright, and full of unexpected depth, this slaw brings together shaved fennel, tart Granny Smith apple, and sweet carrot in a way that feels both refreshing and a little sophisticated. The dressing is where the magic happens — apple cider vinegar and honey create a tangy-sweet base, while Ceylon cinnamon and fresh ginger add warmth that makes the whole thing taste like autumn in a bowl. Many store-bought slaws and dressings sneak in gelatin-based thickeners or stabilizers, so making your own from scratch is the smartest move for anyone avoiding it. Every single ingredient here is straightforwardly plant-based and pantry-friendly, with zero hidden additives to worry about. A short ten-minute rest lets the fennel and apple soften just enough to soak up the dressing without losing their satisfying crunch. Scatter those reserved fennel fronds over the top and you've got a dish that looks as good as it tastes. It works beautifully alongside grilled proteins, tucked into sandwiches, or simply eaten straight from the bowl.
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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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