Turmeric 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 where the magic happens — apple cider vinegar and honey create a sweet-tart backbone, while Ceylon cinnamon and fresh ginger add warmth without any of the golden spice that so many dressings and spice blends sneak in. For anyone navigating a sensitivity to turmeric, slaws and pre-made dressings can be a minefield, but every ingredient here is clean and straightforward. A short rest lets the fennel soften just enough to lose its raw edge while still holding that satisfying crunch, and the fennel fronds scattered on top add a fresh, herby finish. It works beautifully as a side for grilled proteins, tucked into a sandwich, or just eaten straight from the bowl.
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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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