Mushroom 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 for a combination that feels both refreshing and deeply satisfying. The honey-cinnamon dressing — built with apple cider vinegar, olive oil, and a touch of fresh ginger — ties everything together with a warm, tangy kick that makes each forkful genuinely exciting. Ceylon cinnamon in particular adds a delicate, almost floral spice that sets this apart from your average coleslaw. Every single ingredient here is whole and plant-based, so there's zero guesswork about hidden fungi or cross-contamination from processed add-ins. A short ten-minute rest lets the fennel and apple soften just enough to soak up the dressing without losing their satisfying crunch. Scatter the reserved fennel fronds over the top before serving and you've got a dish that looks as good as it tastes. It works beautifully alongside grilled proteins, tucked into sandwiches, or simply 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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