Pistachio 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 create a satisfying crunch, while shredded cabbage and scallion greens add freshness and a gentle bite. The dressing is where things really come alive — fresh lime juice, raw honey, grated ginger, and a pinch of turmeric come together into something tangy, lightly sweet, and warmly aromatic all at once. A short ten-minute rest after tossing lets the vegetables soften just enough to soak up every drop of that dressing without losing their texture. Every ingredient here is whole, simple, and naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved. Scatter the reserved fennel fronds over the top for a finishing touch that looks as good as it tastes. This one works equally well alongside grilled fish, tucked into tacos, or served straight from the bowl as a light lunch.
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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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