Xanthan Gum 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 deeply satisfying. The dressing is where things really come alive — fresh lime juice, raw honey, grated ginger, and a whisper of turmeric whisk into a glossy, vibrant coating that clings to every strand. Because the whole thing is built from whole vegetables and a handful of pantry staples, there are no stabilizers or thickeners needed whatsoever, which makes it a natural fit for anyone avoiding xanthan gum without any substitutions or workarounds required. A short 10-minute rest after tossing lets the vegetables soften just slightly and allows the flavors to meld into something that tastes far more complex than the ingredient list suggests. The reserved fennel fronds scattered on top add a feathery, anise-scented finish that makes the dish look as good as it tastes. Serve it alongside grilled proteins, pile it onto tacos, or eat it straight from the bowl — it holds up beautifully and gets even better as it sits.
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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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