Gluten Free Ginger-Lime Fennel & Apple Slaw
This slaw is bright, crunchy, and packed with flavors that feel anything but ordinary — paper-thin fennel, tart Granny Smith apple, and shredded cabbage come together in a way that's genuinely refreshing. The dressing is where the magic happens: fresh lime juice, raw honey, grated ginger, and a touch of turmeric create something zingy and a little earthy all at once. Every ingredient here is naturally free of gluten, so there's no label-checking or substitution stress — just real, whole foods doing their thing. Letting the slaw rest for ten minutes before serving is a small step that makes a big difference, giving the vegetables time to soften slightly and soak up all that citrusy dressing. The fennel fronds scattered on top add a delicate, anise-scented finish that makes the whole bowl look as good as it tastes. It works beautifully as a side for grilled proteins, tucked into tacos, or honestly just eaten straight from the bowl with a fork.
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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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