Peanut Free Apple-Cinnamon Fennel Slaw
This crisp, vibrant slaw brings together shaved fennel, tart Granny Smith apple, and sweet carrot in a way that feels both refreshing and a little unexpected. The dressing is where the magic happens — apple cider vinegar, honey, Ceylon cinnamon, and fresh ginger come together into something bright and warmly spiced that coats every strand beautifully. A short 10-minute rest lets the fennel and apple soften just enough to meld with the dressing without losing their satisfying crunch. Store-bought slaws and dressings can be a minefield when you're avoiding peanuts due to shared processing lines and vague labeling, but this one is made entirely from whole, straightforward ingredients you control from start to finish. It's the kind of side dish that looks impressive on the table but comes together with nothing more than a knife, a bowl, and a whisk. Serve it alongside grilled proteins, pile it onto tacos, or eat it straight from the bowl — it holds up well and only gets better as it sits.
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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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