Sesame 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 happens — apple cider vinegar and honey create a tangy-sweet base, while Ceylon cinnamon and fresh ginger add warmth without any heaviness. Slaws can be a sneaky source of sesame, especially when store-bought dressings or Asian-inspired versions sneak in tahini or sesame oil, but every ingredient here is straightforward and easy to verify. The whole thing comes together with a whisk and a bowl, no special equipment required beyond a sharp knife or mandoline for getting that fennel paper-thin. A short rest lets the flavors meld and softens the fennel just enough to make it silky without losing its pleasant crunch. Scattered fennel fronds on top add a pop of herby freshness that makes it look as good as it tastes. This is the kind of side dish that disappears fast at the table and has people asking what's in it.
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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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