Black Pepper 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 in a way that feels genuinely refreshing. The dressing is where the magic happens — fresh lime juice, raw honey, and finely grated ginger create a zingy, slightly sweet balance that ties every strand together without relying on any heat from black pepper. Ground turmeric adds a warm, earthy undertone and a gorgeous golden hue that makes the whole bowl look as good as it tastes. For anyone navigating a sensitivity to pepper, slaws and salad dressings can be a minefield of pre-made blends and seasoning shortcuts, but every ingredient here is clean and straightforward. A quick 10-minute rest after tossing lets the vegetables soften just slightly and soak up all that citrusy dressing, so the flavors are fully developed before it even hits the table. Scatter the reserved fennel fronds over the top for a finishing touch that looks effortlessly put-together. This one works beautifully as a side for grilled fish or tucked into tacos, and it's the kind of dish people ask about long after the bowl is empty.
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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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