Seed Oil Free Ginger-Lime Fennel & Apple Slaw
This bright, crunchy slaw is the kind of side dish that makes everything on the table taste better. Paper-thin fennel, tart Granny Smith apple, shredded cabbage, and fresh scallion greens come together in a combination that's crisp, fragrant, and just a little unexpected. The dressing is where the magic happens — fresh lime juice, extra-virgin olive oil, raw honey, grated ginger, and a pinch of turmeric create something zippy and complex without a single processed ingredient in sight. Skipping refined seed oils entirely, this recipe leans on good olive oil as its fat base, so you're not sacrificing richness or mouthfeel — just the stuff you didn't want anyway. A short 10-minute rest lets the vegetables soften just enough to absorb all that gingery, citrusy dressing while still keeping their satisfying bite. It pairs beautifully with grilled proteins, fish tacos, or anything that needs a fresh, acidic counterpoint. Simple to pull together and genuinely hard to stop eating.
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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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