Lupin 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 deeply satisfying. The dressing is where things really come alive — fresh lime juice, raw honey, grated ginger, and a whisper of turmeric create something tangy, lightly sweet, and warmly spiced all at once. Because every ingredient here is a whole, recognizable food, there's no need to scan labels for hidden legume flours or additives that can sneak into packaged dressings and pre-made slaws. A short ten-minute rest after tossing is the secret step — it lets the vegetables relax just enough to absorb the dressing without losing their satisfying crunch. Scattered fennel fronds on top add a feathery, anise-scented finish that makes the whole bowl look as good as it tastes. Serve it alongside grilled fish or tucked into tacos, and it will absolutely steal the show.
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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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