Citric Acid Free Ginger-Lime Fennel & Apple Slaw
Crisp, bright, and just a little unexpected, this slaw layers paper-thin fennel, tart Granny Smith apple, and shredded cabbage into something that feels genuinely fresh rather than filler. The dressing is where the magic happens — fresh lime juice, raw honey, grated ginger, and a pinch of turmeric come together into something tangy and lightly floral without leaning on any processed acids or additives. For anyone navigating a citric acid sensitivity, that distinction matters more than it might seem, since many bottled dressings and packaged slaws sneak in citric acid as a preservative. Here, every ingredient is whole and straightforward, so you know exactly what you're eating. A quick ten-minute rest after tossing lets the vegetables soften just enough to absorb the dressing while keeping that satisfying crunch. Scatter the reserved fennel fronds on top and it looks like something you'd order at a nice bistro — but it comes together on your counter with minimal effort.
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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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