Walnut Free Ginger-Lime Fennel & Apple Slaw
Crisp, bright, and a little unexpected, this slaw brings together paper-thin fennel, tart Granny Smith apple, shredded cabbage, and fresh scallion greens 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 touch of turmeric create a zingy, golden vinaigrette that coats every strand beautifully. Because everything here is built from whole, straightforward produce and pantry staples, there's no need to scan labels or second-guess any ingredient. Letting the slaw rest for ten minutes before serving is a small but important step — it softens the vegetables just enough and lets the flavors meld into something cohesive rather than sharp and separate. A scatter of reserved fennel fronds on top adds a delicate, herby finish that makes the whole bowl look as good as it tastes. This works equally well alongside grilled fish or tucked into tacos, and it comes together with minimal effort and zero cooking required.
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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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