Carrageenan 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 both refreshing and genuinely satisfying. The dressing is where the magic happens — fresh lime juice, raw honey, grated ginger, and a pinch of turmeric come together into something zippy and warm all at once. Every ingredient here is whole and straightforward, which matters when you're trying to avoid the thickeners and stabilizers that sneak into so many bottled dressings and pre-made slaws. Whisking your own dressing from scratch takes about two minutes and puts you completely in control of what goes into the bowl. A short ten-minute rest lets the vegetables soften just enough to soak up all that citrusy, gingery flavor without losing their crunch. The fennel fronds scattered on top add a delicate, herby finish that makes the whole thing look as good as it tastes. This is the kind of side dish that disappears fast — serve it alongside grilled fish, tacos, or honestly just eat it 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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