Turkey 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 tangy-sweet vinaigrette that coats every strand beautifully. A short ten-minute rest after tossing lets the vegetables soften just enough while the flavors meld together, so patience pays off here. It's a naturally poultry-free dish built entirely from produce, olive oil, and pantry staples, meaning there's nothing to swap or substitute — it simply works as written. The fennel fronds scattered on top add a feathery, anise-scented finish that makes the whole bowl look as good as it tastes. Whether you're serving it alongside grilled fish, tucking it into tacos, or eating it straight from the bowl, this slaw is the kind of side that quietly steals the show.
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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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