Low Iodine 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 genuinely refreshing. The dressing is where the magic happens — apple cider vinegar and honey balance each other out, while Ceylon cinnamon and fresh ginger add warmth without overwhelming the vegetables. Every ingredient here is naturally free of iodine-heavy foods like seafood, dairy, and processed additives, so you can toss this together with total confidence. That matters more than people realize, since even simple side dishes can sneak in problematic ingredients through store-bought dressings or seasoning blends. Making the dressing from scratch with olive oil, vinegar, and a few pantry spices keeps everything clean and on-plan. A short rest before serving lets the fennel and apple soften just enough to soak up all that flavor, and the optional fennel fronds on top make it look like something you'd order at a nice bistro. It's the kind of dish that earns compliments without requiring much 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
Chef's tip
Fine sea salt and table salt measure the same - no conversion needed.

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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