Vegetarian 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 refreshing rather than like an afterthought side dish. 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 golden that coats every strand beautifully. A short ten-minute rest lets the vegetables soften just enough to meld with the dressing without losing their satisfying crunch. Using only the scallion greens keeps the flavor delicate, and the reserved fennel fronds scattered on top add a feathery, anise-kissed finish that looks as good as it tastes. Everything here is straightforward produce and pantry staples — no meat, no fish, no hidden animal-derived additives to second-guess. It works as a vibrant side next to grain bowls or tacos, but honestly it's compelling enough to eat straight from the bowl with a squeeze of extra lime.
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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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