Vegan Ginger-Lime Fennel & Apple Slaw

Total time25 min

Prep time15 min

Cook time0 min

4.8

(21)

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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
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than 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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