Gut Friendly 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 real magic happens — apple cider vinegar and fresh ginger are both well-loved for their digestive-supporting properties, and together they create a tangy, lively base that ties every element together. Ceylon cinnamon adds warmth without overpowering the fresh vegetables, and a touch of honey rounds out the acidity beautifully. Fennel itself is a standout ingredient for anyone focused on gut comfort, known for its soothing, easy-to-digest qualities that make it a smart swap for heavier coleslaw bases. A short 10-minute rest lets the slaw soften just enough so the flavors meld without losing that satisfying crunch. Everything here is whole, recognizable, and free from anything processed or hard to track — exactly what you want when you're cooking with your digestive health in mind. It works as a vibrant side dish or a fresh topping, and it comes together with almost no effort at all.

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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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