Seed Oil 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 combination that feels both refreshing and deeply satisfying. The dressing is where the magic really happens — apple cider vinegar and honey create a tangy-sweet base, while Ceylon cinnamon and fresh ginger add warmth without any heaviness. Extra-virgin olive oil is the only fat in the recipe, which means you're completely clear of the refined vegetable and seed oils that sneak into so many store-bought dressings and pre-made slaws. That simple swap makes a real difference, both in flavor and in keeping things clean. A short 10-minute rest lets the fennel and apple soften just enough to soak up the dressing, so every bite is cohesive and well-seasoned rather than sharp and raw. The reserved fennel fronds scattered on top add a fresh, herby finish that makes the whole bowl look as good as it tastes. It's the kind of side dish that surprises people — nobody expects a slaw to be this elegant.
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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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