Vegetarian 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-tangy base, while Ceylon cinnamon and fresh ginger add warmth that makes the whole thing taste almost autumnal. Letting it rest for ten minutes before serving is a small step that makes a big difference, giving the fennel and apple just enough time to soften and soak up every bit of flavor. It's the kind of side dish that surprises people at the table because it looks simple but tastes genuinely layered and complex. Every ingredient here is naturally plant-based, so there's no need to swap or substitute anything — it works exactly as written. Serve it alongside grain bowls, sandwiches, or anything that could use a punchy, crunchy contrast.
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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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