Nutmeg Free Apple-Cinnamon Fennel Slaw

Total time30 min

Prep time20 min

Cook time0 min

4.6

(20)

Crisp, bright, and full of unexpected depth, this slaw brings together shaved fennel, tart Granny Smith apple, and sweet carrot in a way that feels both refreshing and a little sophisticated. The dressing is where the magic happens — apple cider vinegar and honey create a tangy-sweet base, while Ceylon cinnamon and fresh ginger add warmth without any of the musky, heavy spice notes that nutmeg tends to bring to autumn dishes. That makes this a genuinely great option when you want cozy fall flavors but need to keep things free of that particular spice. Shaving the fennel thin is the key move here — it softens just enough during the resting period to lose any harsh bite while still holding its anise-y character. The julienned apple and carrot add color and crunch that make this slaw as pretty as it is delicious. Scatter those reserved fennel fronds on top and you've got a side dish that looks like it came from a restaurant kitchen with almost zero effort.

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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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