Hazelnut Free 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 way that feels both refreshing and deeply satisfying. The dressing is where the magic really happens — apple cider vinegar and honey create a sweet-tangy base, while Ceylon cinnamon and fresh ginger add warmth without overpowering the fresh vegetables. Many packaged slaws and store-bought dressings sneak in nut-based oils or are processed on shared lines, so making this entirely from scratch gives you full control over every ingredient. Everything here is naturally free from tree nuts, and the ingredient list is clean and straightforward with zero substitutions needed. A short ten-minute rest lets the fennel and apple soften just enough to soak up the dressing, so the flavors genuinely meld rather than just sitting on top. It works beautifully as a side for grilled proteins, tucked into a sandwich, or served on its own as a light lunch. The reserved fennel fronds scattered over the top are a small touch that makes the whole bowl look like something from a restaurant kitchen.
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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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