Nitrate & Nitrite 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 really happens — apple cider vinegar and honey create a tangy-sweet base, while Ceylon cinnamon and fresh ginger add warmth without any heaviness. Every ingredient here is whole and unprocessed, so there's no need to scrutinize labels for hidden preservatives or cured-meat byproducts that so often sneak into packaged slaws and deli-style sides. A short 10-minute rest lets the fennel and apple soften just enough to absorb the dressing while still holding their satisfying crunch. Finishing with a scatter of reserved fennel fronds adds a fresh, herby note that ties the whole bowl together beautifully. This is the kind of side dish that works just as well alongside a weeknight dinner as it does on a picnic table — simple to make, genuinely delicious, and completely clean from start to finish.
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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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