Eosinophilic Esophagitis Friendly Gluten Free Apple Fennel Slaw
Total time30 min
Prep time20 min
Cook time0 min
5.0(21)
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Learn more →Ingredients
4 servings
For the slaw
- 2 medium fennel bulbs, fronds reserved
- 2 medium granny smith apples
- 3 stalks celery, thinly sliced on the bias
For the dressing
- 3 tbsp apple cider vinegar
- 2 tbsp extra-virgin olive oil
- 1 tbsp honey
- 1 tsp dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh fennel fronds, roughly chopped (optional)
- 2 tbsp toasted pumpkin seeds (optional)
Instructions
- 1
Trim the fennel bulbs, removing the stalks and any tough outer layers. Halve each bulb through the root, then use a mandoline or sharp knife to shave each half into very thin slices, about 1/8 inch thick. Place in a large mixing bowl.
- 2
Core the apples and cut them into matchsticks roughly 2 inches long and 1/8 inch thick (no need to peel). Add to the bowl with the fennel along with the sliced celery.
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