Celery Free Ginger-Lime Fennel & Apple Slaw
Crisp, bright, and just a little unexpected, this slaw brings together shaved fennel, tart Granny Smith apple, and tender shredded cabbage in a way that feels both refreshing and genuinely craveable. The dressing is where things get interesting — fresh lime juice, raw honey, grated ginger, and a pinch of turmeric come together into something zippy and warm all at once. Because the whole recipe is built around fennel as the aromatic backbone, there's no celery in sight, making it a completely worry-free option for anyone who needs to avoid that ingredient without sacrificing crunch or complexity. A short 10-minute rest after tossing lets the vegetables soften just enough to soak up all that citrusy dressing while still holding their texture. Using only the scallion greens keeps the flavor fresh and mild, and the optional fennel fronds scattered on top add a gorgeous, feathery finish. This one works beautifully as a side for grilled proteins, tucked into tacos, or piled onto a grain bowl — honestly, it's the kind of slaw that steals the show.
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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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