Peanut 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 satisfying. The dressing is where things really come alive — fresh lime juice, raw honey, grated ginger, and a pinch of turmeric create a zippy, golden vinaigrette that coats every strand beautifully. A short ten-minute rest before serving is the secret move here, giving the vegetables just enough time to soften slightly and soak up all that flavor without losing their crunch. Everything in this recipe is naturally free from peanuts and peanut-derived ingredients, so there's no label-scanning or substitution stress involved — just clean, whole-food ingredients you can feel good about. It works brilliantly as a side for grilled proteins, tucked into tacos, or piled on top of a grain bowl when you want something with a little personality. The fennel fronds scattered over the top at the end add a feathery, anise-scented finish that makes the whole dish look as good as it tastes.
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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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