Gelatin Free Ginger-Lime Fennel & Apple Slaw
Crisp, bright, and loaded with bold flavor, this slaw brings together paper-thin fennel, tart Granny Smith apple, and shredded cabbage in a way that feels genuinely exciting rather than just a side-dish afterthought. The dressing is where things really sing — fresh lime juice, raw honey, grated ginger, and a touch of turmeric come together into something zippy and warm at the same time. Many store-bought slaws and dressings sneak in unexpected additives, so making everything from scratch here means you know exactly what's going into the bowl. A short ten-minute rest after tossing lets the vegetables soften just slightly and allows all those flavors to meld into something cohesive and craveable. The reserved fennel fronds scattered on top add a delicate, herby finish that makes the whole dish look as good as it tastes. This one works equally well alongside grilled fish, tucked into tacos, or served on its own as a light lunch.
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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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