Turkey 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 sweet-tart backbone, while Ceylon cinnamon and fresh ginger add warmth without overpowering the fresh vegetables. A short rest before serving lets the fennel soften just enough and allows all those flavors to meld into something that tastes far more complex than the ingredient list suggests. This is the kind of side dish that works beautifully alongside grilled proteins, tucked into sandwiches, or served on its own as a light lunch. Since every component here is a whole fruit, vegetable, or pantry staple, there's no need to scrutinize labels for hidden poultry-based additives or broths — it's naturally free of any meat products by design. The fennel fronds scattered on top at the end add a gorgeous finishing touch that makes the whole bowl look like something from a restaurant kitchen.
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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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