High Fructose Corn Syrup Free 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 genuinely refreshing rather than like an afterthought side dish. The dressing is where the magic happens — fresh lime juice, raw honey, grated ginger, and a pinch of turmeric come together into something zippy and complex without a drop of processed sweetener in sight. Raw honey stands in as the natural sweetener here, which means you get real floral depth instead of the cloying flatness that corn syrup-based dressings often leave behind. Avoiding high-fructose corn syrup can be surprisingly tricky with store-bought slaws and bottled dressings, but making it from scratch with these whole ingredients puts you completely in control. A short 10-minute rest after tossing lets the vegetables soften just slightly and allows the lime and ginger to really sink in, so the flavor payoff is worth the wait. The reserved fennel fronds scattered on top add a delicate, herby finish that makes the whole bowl look as good as it tastes. It's the kind of simple, clean recipe that earns a permanent spot in your warm-weather rotation.
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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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