Xanthan Gum Free Apple-Cinnamon Fennel Slaw
Crisp fennel, tart Granny Smith apple, and sweet carrot come together in a slaw that feels bright and a little unexpected — the kind of side dish that quietly steals the show at the table. The dressing is a simple whisk-together situation: apple cider vinegar, olive oil, honey, Ceylon cinnamon, and fresh ginger, with no thickeners or stabilizers needed whatsoever. That makes this a genuinely easy win for anyone avoiding xanthan gum, since the dressing emulsifies naturally and clings beautifully to every shaved strand without any additives. A short 10-minute rest lets the fennel and apple soften just enough to meld with the warm spice and tangy vinegar, so the flavors deepen without losing that satisfying crunch. The scattered fennel fronds at the end add a fresh, herby finish that makes the whole bowl look as good as it tastes. It pairs well with grilled proteins, grain bowls, or honestly just eaten straight from the mixing bowl while you figure out what else is for dinner.
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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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