Lactose 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 combination that feels both refreshing and deeply satisfying. The dressing is where the magic happens — apple cider vinegar, honey, Ceylon cinnamon, and fresh ginger come together into something tangy, warm, and aromatic all at once. Because the whole recipe is built on fresh produce and a simple olive oil vinaigrette, there's no dairy anywhere in sight, making it a genuinely easy win for anyone avoiding lactose without any substitutions required. A short rest at room temperature lets the fennel and apple soften just enough to soak up the dressing, so the flavors meld beautifully before it even hits the table. It works as a vibrant side dish alongside grilled proteins, tucked into tacos, or piled on top of a grain bowl for a little crunch and acidity. Finishing with a scatter of reserved fennel fronds adds a fresh, herby note that ties the whole thing together.
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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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