Mustard Free Apple-Cinnamon Fennel Slaw

Total time30 min

Prep time20 min

Cook time0 min

4.6

(20)

Crisp, bright, and just a little unexpected, this slaw brings together shaved fennel, tart Granny Smith apple, and sweet carrot in a combination that feels both refreshing and deeply satisfying. The dressing is where things get really interesting — apple cider vinegar, honey, warm Ceylon cinnamon, and fresh ginger come together into something tangy, fragrant, and completely addictive. Many store-bought slaws and bottled dressings sneak in mustard or mustard seed as an emulsifier or flavor booster, so making your own from scratch is the smartest move for anyone avoiding it. Every ingredient here is straightforward and easy to verify, which means you can toss this together with total confidence. A short 10-minute rest lets the fennel and apple soften just enough to soak up all that spiced dressing without losing their satisfying crunch. The reserved fennel fronds scattered on top add a fresh, herby finish that makes the whole bowl look as good as it tastes. Serve it alongside grilled proteins, pile it onto tacos, or just eat it straight from the bowl — it's that kind of recipe.

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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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