Pregnancy Friendly Apple-Cinnamon Fennel Slaw
Crisp, bright, and lightly sweet, this slaw brings together shaved fennel, tart Granny Smith apple, and tender carrot in a way that feels genuinely refreshing rather than just virtuous. The honey-and-cider-vinegar dressing ties everything together with a gentle warmth from Ceylon cinnamon and fresh ginger — flavors that feel sophisticated without requiring any effort. During pregnancy, it can be tricky to find dishes that are both appealing and made entirely from ingredients you feel confident about, and this one checks every box with its whole, recognizable components. There's no mayo, no raw eggs, and no processed shortcuts — just olive oil, raw vegetables, and pantry staples whisked into something genuinely delicious. Fennel is wonderfully soothing, and the apple and carrot add natural sweetness and satisfying crunch that make this easy to eat even on days when appetite is unpredictable. A short 10-minute rest lets the flavors meld and softens the slaw just enough to make it feel cohesive rather than sharp. Pile it alongside grilled chicken, tuck it into a wrap, or serve it straight from the bowl — it's the kind of simple, nourishing side that earns a permanent spot in your rotation.
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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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