Nitrate & Nitrite Free Ginger-Lime Fennel & Apple Slaw
Crisp, bright, and loaded with bold flavor, this slaw brings together paper-thin fennel, tart Granny Smith apple, shredded cabbage, and fresh scallion greens in a way that feels genuinely exciting on the plate. The dressing is where things really come alive — fresh lime juice, raw honey, grated ginger, and a touch of turmeric whisk into something tangy, lightly sweet, and warmly aromatic all at once. Every single ingredient here is whole and unprocessed, which means you can enjoy it without a second thought about hidden preservatives or cured-meat-style additives that sneak into so many packaged dressings and pre-made slaws. Letting the slaw rest for ten minutes before serving is a small step that makes a big difference, giving the vegetables time to soften just slightly and soak up all that citrusy, gingery goodness. The fennel fronds scattered on top add a feathery, anise-scented finish that makes the whole bowl look as good as it tastes. Serve it alongside grilled fish, tucked into tacos, or honestly just eaten straight from the bowl — it holds up beautifully and gets even better as it sits.
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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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