Soy 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 a simple whisk of apple cider vinegar, olive oil, honey, Ceylon cinnamon, and fresh ginger — nothing processed, nothing hidden, just clean whole ingredients that come together beautifully. That short 10-minute rest is the secret weapon here, giving the fennel and apple just enough time to soften slightly and soak up all that warm, spiced dressing before you serve. Soy can sneak into store-bought slaws and bottled dressings in surprising ways, so making this entirely from scratch means you stay in full control of every ingredient. The fennel fronds scattered on top add a delicate anise note and a pop of color that makes the whole bowl look like something from a restaurant. It works as a vibrant side dish alongside grilled proteins or tucked into a sandwich for crunch and brightness. Simple to pull off and genuinely impressive, this is the kind of recipe you'll come back to all season long.
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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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