Paleo 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 combination that feels both refreshing and deeply satisfying. The dressing is where the magic happens — apple cider vinegar and honey balance each other perfectly, while Ceylon cinnamon and fresh ginger add a warm, aromatic depth that makes every bite feel intentional. Everything in the bowl is whole, unprocessed, and exactly what a grain-free, legume-free approach to eating is all about, with no sneaky additives to second-guess. A short 10-minute rest lets the fennel soften just enough and allows the flavors to meld into something that tastes far more complex than the ingredient list suggests. It works beautifully as a side alongside grilled meat or fish, but it's honestly good enough to eat straight from the bowl. The reserved fennel fronds scattered on top add a feathery, anise-scented finish that makes the whole dish look as good as it tastes.
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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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