Gluten Free Apple-Cinnamon Fennel Slaw

Total time30 min

Prep time20 min

Cook time0 min

4.6

(20)

Crisp, bright, and just a little unexpected, this slaw brings together shaved fennel, tart Granny Smith apple, and sweet carrot in a way that feels both refreshing and deeply satisfying. 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 bowl feel almost autumnal. Every single ingredient here is naturally free of gluten, so there's no label-scanning or ingredient-swapping required — just straightforward, wholesome produce and pantry staples. Shaving the fennel paper-thin is the key move; it softens beautifully during that short rest, losing any harsh edge and soaking up the dressing along with the apple and carrot. That 10-minute rest isn't just a suggestion — it's what transforms a pile of raw vegetables into something cohesive and craveable. Scatter the reserved fennel fronds on top for a finishing touch that looks as good as it tastes. This one works equally well as a light lunch on its own or as a vibrant side alongside grilled proteins or grain bowls.

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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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