Wheat Free Ginger-Lime Fennel & Apple Slaw
This bright, crunchy slaw is the kind of side dish that makes everything on the table taste more alive. Paper-thin fennel, tart Granny Smith apple, and shredded cabbage come together in a combination that's crisp, refreshing, and just a little unexpected. The dressing is where the real magic happens — fresh lime juice, raw honey, grated ginger, and a whisper of turmeric create something zingy and complex without a single complicated step. Every ingredient here is naturally free of wheat, so there's no swapping, substituting, or label-squinting required. A quick ten-minute rest after tossing lets the vegetables soften just enough to soak up 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 you'd order at a restaurant. It pairs beautifully with grilled fish, roasted chicken, or honestly just a fork straight from the bowl.
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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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