Yeast 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, honey, Ceylon cinnamon, and fresh ginger come together into something tangy, warm, and aromatic all at once. Skipping yeast entirely is effortless here because every component is naturally free of it, with no fermented condiments or hidden additives to second-guess. A short 10-minute rest lets the fennel and apple soften just enough to soak up the dressing without losing their crunch, so the texture stays lively from the first bite to the last. The fennel fronds scattered on top add a fresh, herby finish that makes the whole bowl look as good as it tastes. This is the kind of side dish that surprises people — it pairs beautifully with grilled proteins or works as a light standalone lunch, and it comes together with nothing more than a knife, a bowl, and a whisk.
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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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