Rice 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 in a way that feels genuinely exciting on the plate. The dressing is where the magic happens — fresh lime juice, raw honey, grated ginger, and a pinch of turmeric come together into something zippy and complex without a single grain in sight. For anyone navigating a rice-free lifestyle, slaws like this are a perfect reminder that a satisfying side dish never needed a grain base to begin with. A short ten-minute rest after tossing lets the vegetables soften just enough to absorb all that citrusy, gingery dressing while still keeping their crunch. The fennel fronds scattered on top add a feathery, anise-scented finish that makes the whole bowl look as good as it tastes. It pairs beautifully with grilled proteins or stands on its own as a light lunch, and the lime wedges on the side let everyone dial up the brightness to their liking.
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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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