Lupin 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 happens — apple cider vinegar and honey create a sweet-tart backbone, while Ceylon cinnamon and fresh ginger add warmth without overpowering the vegetables. A short rest before serving lets everything soften just enough so the flavors meld beautifully, making each bite taste more cohesive than the last. For anyone navigating lupin sensitivities, this recipe is naturally in the clear — every ingredient here is a whole food with no legume-adjacent fillers or flour blends to second-guess. That's genuinely rare for a dressed slaw, where store-bought versions can sneak in unexpected additives. This one keeps things clean and simple without sacrificing any complexity of flavor. Scatter the reserved fennel fronds on top for a finishing touch that looks as good as it tastes, and bring it to the table as a side dish that will quietly steal the show.
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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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