Lactose Free Ginger-Lime Fennel & Apple Slaw
This bright, crunchy slaw is the kind of side dish that makes everything on the table taste more alive. Paper-thin fennel, tart Granny Smith apple, and shredded cabbage come together in a way that feels both refreshing and surprisingly complex. The dressing is where the real magic happens — fresh lime juice, raw honey, grated ginger, and a whisper of turmeric create something zingy and warm all at once, with zero dairy required at any step. Every single ingredient here is naturally free of lactose, so there's no swapping, substituting, or second-guessing involved. Letting the slaw rest for ten minutes before serving is a small step that pays off big, softening the vegetables just enough to let the flavors fully meld without losing that satisfying crunch. Finish it with a scatter of feathery fennel fronds and an extra squeeze of lime, and it looks as good as it tastes. Whether you're pairing it with grilled fish, tucking it into tacos, or just eating it straight from the bowl, this one earns a permanent spot in the 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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