Beef Free Ginger-Lime Fennel & Apple Slaw
Crisp, bright, and loaded with bold flavor, this slaw is the kind of side dish that steals the show at any table. Paper-thin fennel and tart Granny Smith apple create a satisfying crunch, while shredded cabbage and scallion greens add freshness and a gentle bite. The dressing is where everything comes alive — fresh lime juice, raw honey, grated ginger, and a whisper of turmeric come together into something tangy, lightly sweet, and just a little earthy. A short ten-minute rest lets the vegetables soften just enough to soak up all that flavor without losing their texture. Every single ingredient here is plant-based and naturally free from any animal proteins, so there's no need to scrutinize labels or swap anything out. It works beautifully alongside grilled fish, tucked into tacos, or served as a standalone starter with extra lime wedges on the side.
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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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