BHA & BHT Free Ginger-Lime Fennel & Apple Slaw
Crisp, bright, and just 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 the magic really happens — fresh lime juice, raw honey, grated ginger, and a pinch of turmeric come together into something zingy and complex without a single processed ingredient in sight. That matters a lot when you're avoiding synthetic preservatives like BHA and BHT, which sneak into bottled dressings and pre-shredded produce bags more often than most people realize. Making the dressing from scratch here takes about two minutes and guarantees every ingredient is exactly what it says it is. A short ten-minute rest after tossing lets the vegetables soften just enough to absorb all that citrusy, gingery flavor while still keeping their satisfying crunch. Scattered fennel fronds and a squeeze of fresh lime at the table make it feel like something you'd order at a restaurant. It works beautifully as a side for grilled proteins or tucked into tacos, and it's the kind of dish that disappears fast no matter the occasion.
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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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