Oats Free Ginger-Lime Fennel & Apple Slaw
Crisp, bright, and loaded with bold flavor, this slaw is the kind of side dish that steals the show at any table. Paper-thin fennel and tart Granny Smith apple are the stars here, layered with shredded cabbage and scallion greens for a combination that's as beautiful as it is satisfying. The dressing is where things really come alive — fresh lime juice, raw honey, grated ginger, and a touch of turmeric come together into something tangy, lightly sweet, and just a little earthy. A short ten-minute rest lets the vegetables soften slightly and soak up every bit of that dressing, so the flavors genuinely meld rather than just sitting on top. Because every ingredient is a whole, naturally grain-free food, there's no need to scan labels or worry about hidden fillers that can sneak into packaged dressings and pre-made slaws. It works beautifully alongside grilled fish or chicken, tucked into tacos, or honestly just eaten straight from the bowl with a squeeze of extra lime.
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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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