Pescatarian 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 sweet-tart backbone, while Ceylon cinnamon and fresh ginger add warmth without overpowering the fresh vegetables. A short rest lets the fennel and apple soften just enough to soak up all that flavor, so every bite is perfectly balanced. This is the kind of side dish that works beautifully alongside grilled fish or seafood, making it a natural fit for anyone who builds their meals around the sea rather than the land. Everything here is whole, plant-based, and naturally free of meat, so there's no label-reading required — just good, honest ingredients doing their thing. Scatter those reserved fennel fronds on top for a finishing touch that looks 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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