Almond Free Ginger-Lime Fennel & Apple Slaw
Crisp, bright, and a little unexpected, this slaw brings together paper-thin fennel, tart Granny Smith apple, and shredded cabbage for a combination that feels both refreshing and deeply satisfying. The dressing is where things get interesting — fresh lime juice, raw honey, grated ginger, and a whisper of turmeric come together into something tangy, lightly sweet, and warmly spiced all at once. Because every component here is a whole, recognizable ingredient, you never have to second-guess a label or worry about hidden tree nuts sneaking in through a store-bought dressing or spice blend. Tossing the slaw and letting it rest for ten minutes is a small step that makes a big difference, giving the vegetables just enough time to soften and soak up all that citrusy, gingery flavor. The reserved fennel fronds scattered over the top add a feathery, anise-scented finish that makes the whole bowl look as good as it tastes. This works beautifully as a side for grilled fish or tucked into tacos, but honestly it holds its own as a light lunch straight from the bowl.
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Learn more →Ingredients
4 servings
For the slaw
- 1 small fennel bulb (about 12 oz), fronds reserved
- 1 medium granny smith apple, cored and julienned or thinly sliced
- 2 cups green cabbage, very thinly shredded
- 3 scallions, green tops only, thinly sliced
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp extra-virgin olive oil
- 1 tbsp raw honey
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground turmeric
- ½ tsp fine sea salt
For serving
- 2 tbsp fresh fennel fronds, roughly chopped (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Halve the fennel bulb lengthwise, remove the tough outer layer and core, then use a mandoline or sharp knife to slice it paper-thin crosswise. Transfer to a large mixing bowl.
- 2
Add the julienned apple, shredded cabbage, and scallion greens to the bowl with the fennel and toss to combine.
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