Pecan 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 happens — apple cider vinegar and honey create a tangy-sweet base, while Ceylon cinnamon and fresh ginger add warmth without overpowering the vegetables. Everything comes together quickly with just a whisk and a toss, no cooking required. A short rest at room temperature lets the fennel soften just enough and allows the flavors to really meld, so patience pays off here. Many slaws lean on nuts for crunch and texture, but this one earns every bit of its bite from the produce itself — no tree nuts needed, and nothing to second-guess. It works beautifully as a side dish alongside grilled proteins, tucked into tacos, or piled onto a sandwich for a fresh, crunchy contrast. The optional fennel fronds scattered on top add a pop of color and a subtle herbal note that makes it 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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