Brazil Nut 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 things get interesting — fresh lime juice, raw honey, grated ginger, and a whisper of turmeric come together into something zippy and warm at the same time. Every ingredient here is straightforward and whole, so there's no need to scan labels or worry about hidden allergens sneaking in through processed add-ins. A short ten-minute rest after tossing is the secret move: the vegetables soften just enough to soak up the dressing without losing their satisfying crunch. Scattered fennel fronds on top add a delicate, herby finish that makes the whole bowl look as good as it tastes. This works beautifully alongside grilled fish or chicken, tucked into tacos, or honestly just eaten straight from the bowl while you're still standing at the counter.
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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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