Legume 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 for a combination that feels both refreshing and genuinely interesting. The dressing is where things get lively — fresh lime juice, raw honey, grated ginger, and a pinch of turmeric come together into something zippy and warm at the same time. Because every component here is a fresh vegetable, fruit, or pantry staple, there's no need to scan labels for hidden legume derivatives or worry about cross-contact from processed ingredients. Tossing everything together and letting it rest for ten minutes is the small but important step that takes this from raw crunch to something a little more silky and cohesive. The fennel fronds scattered on top at the end add a feathery, 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 just eaten straight from the bowl while you're still standing at the counter.
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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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