Yeast Free Ginger-Lime Fennel & Apple Slaw
This bright, crunchy slaw is a serious crowd-pleaser — crisp fennel, tart Granny Smith apple, and shredded cabbage come together in a way that feels both refreshing and surprisingly complex. The dressing is where the magic happens: fresh lime juice, raw honey, grated ginger, and a pinch of turmeric whisk into something vibrant and deeply flavorful without a single fermented or processed ingredient in sight. That matters a lot when you're avoiding yeast, because so many store-bought dressings and condiments sneak in vinegar, miso, or other fermented components that can be hard to spot on a label. Everything here is straightforward and whole — just fresh produce, good olive oil, and pantry spices you can trust. Letting the slaw rest for ten minutes before serving is a small step that makes a big difference, giving the vegetables time to soften just slightly and soak up all that gingery citrus dressing. Scatter the reserved fennel fronds over the top for a finishing touch that looks like you really know what you're doing. It works beautifully as a side dish or piled onto whatever you're serving as a main.
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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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