Eggless 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 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 at the same time, with no eggs or mayo anywhere in sight. That makes it naturally lighter than a classic creamy slaw, and it holds up beautifully on a buffet table or picnic spread without any of the usual food-safety stress. A short ten-minute rest after tossing is the small but important step that lets the vegetables soften just enough and the flavors fully meld. The fennel fronds scattered on top at the end add a delicate, herby finish that ties the whole bowl together. Serve it alongside grilled fish, tucked into tacos, or just on its own — it's versatile enough to go just about anywhere.
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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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