Pistachio 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. A short rest lets everything soften just enough so the flavors meld beautifully, making each bite taste like the whole is greater than the sum of its parts. For anyone navigating tree nut allergies or sensitivities, slaws can be a minefield at delis and restaurants where toppings get tossed around freely — this one keeps things clean and completely safe with nothing but produce, pantry staples, and fresh herbs. The fennel fronds scattered on top at the end add a feathery, anise-scented finish that makes the whole bowl look as good as it tastes. It works as a light lunch on its own, a vibrant side next to grilled chicken or fish, or even tucked into a sandwich for some serious crunch.
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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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