Macadamia 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-tangy base, while Ceylon cinnamon and fresh ginger add warmth without overpowering the fresh vegetables. A short rest before serving lets the fennel soften just enough and allows all those flavors to come together beautifully. Many slaws lean on nuts for crunch and texture, but this one earns every bit of its satisfying bite from the produce itself — no tree nuts needed anywhere in the recipe. It works brilliantly as a side dish alongside grilled proteins, tucked into a sandwich, or piled on top of tacos for a pop of acidity and color. The fennel fronds scattered over the top at the end add a feathery, anise-scented finish that makes the whole bowl look as good as it tastes.
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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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