Mediterranean Diet Friendly 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 extra-virgin olive oil form a clean, tangy base, while honey, Ceylon cinnamon, and fresh ginger add warmth without any heaviness. It's the kind of dish that proves you don't need anything complicated to get serious flavor on the table. A short rest lets the fennel and apple soften just enough to meld with the dressing, so every bite is balanced rather than sharp. The whole thing leans naturally into the plant-forward, olive-oil-based approach that makes this style of eating so appealing — no processed ingredients, no guesswork, just whole vegetables and a pantry-friendly vinaigrette. Scatter those reserved fennel fronds over the top before serving and it looks genuinely stunning alongside grilled fish, roasted chicken, or even tucked into a grain bowl.
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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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