Soy 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, and shredded cabbage come together in a way that feels fresh and a little unexpected — crisp, aromatic, and just a little sweet. The dressing is where the real magic happens: fresh lime juice, raw honey, grated ginger, and a pinch of turmeric whisk into something vibrant and deeply flavorful without a single processed ingredient in sight. Because every component here is whole and straightforward, there's no need to scan labels for hidden soy derivatives that sneak into so many bottled dressings and condiments. A quick ten-minute rest lets the vegetables soften just enough to absorb all that citrusy, gingery goodness while still keeping their satisfying bite. Scatter the reserved fennel fronds over the top before serving and it looks like something straight off a restaurant plate. Pair it with grilled fish, roasted chicken, or honestly just eat it straight from the bowl — no judgment.
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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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