MSG 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 a simple whisk of apple cider vinegar, olive oil, honey, Ceylon cinnamon, and fresh ginger — every ingredient is whole and clean, with zero hidden additives to worry about. That matters more than people realize with packaged slaws and bottled dressings, which often sneak in flavor enhancers that can be hard to spot on a label. Here, you control everything from start to finish. A short ten-minute rest after tossing is the quiet secret that makes this dish: the fennel softens just enough, the apple soaks up the spiced vinaigrette, and the flavors come together beautifully without losing their crunch. Scattered fennel fronds on top add a fresh, herby finish that makes it look as good as it tastes. It's the kind of side that works alongside grilled proteins, tucked into a sandwich, or honestly eaten straight from the 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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