Low Iodine Ginger-Lime Fennel & Apple Slaw
Crisp, bright, and a little unexpected, this slaw brings together paper-thin fennel, tart Granny Smith apple, and shredded cabbage for a combination that's refreshing in every bite. The dressing is where things really come alive — fresh lime juice, raw honey, grated ginger, and a touch of turmeric create something tangy, lightly sweet, and warmly spiced all at once. Every ingredient here is naturally free of the high-iodine pitfalls that make so many store-bought dressings and packaged slaws off-limits, so you can dig in without second-guessing the label. No dairy, no seafood-derived additives, no iodized salt — just clean, whole-food ingredients that happen to taste incredible together. 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 zesty dressing. Scatter the reserved fennel fronds over the top for a finishing touch that looks as good as it tastes. This one works equally well as a light lunch on its own or as a vibrant side alongside whatever else is on the table.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
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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