Eosinophilic Esophagitis Friendly Ginger-Lime Fennel & Apple Slaw
Crisp, bright, and full of unexpected depth, this slaw brings together paper-thin fennel, tart Granny Smith apple, shredded cabbage, and scallion greens in a way that feels genuinely exciting on the plate. The dressing — fresh lime juice, olive oil, raw honey, grated ginger, and a whisper of turmeric — comes together in minutes and coats every strand with a zingy, lightly sweet finish. Managing eosinophilic esophagitis often means navigating a long list of common trigger foods, and this recipe sidesteps the usual culprits entirely by leaning on whole vegetables, fresh citrus, and pantry-friendly staples. There's no wheat, no dairy, no eggs, no soy, no nuts, and no seafood anywhere in the ingredient list — just clean, real food that actually tastes like something worth eating. A short 10-minute rest after tossing lets the vegetables soften just enough to meld the flavors without losing that satisfying crunch. Scatter the reserved fennel fronds over the top for a little herbal lift, and serve it alongside lime wedges for anyone who wants an extra hit of brightness. It works beautifully as a side dish or a light standalone lunch that doesn't feel like a compromise.
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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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