Gluten Free Apple Fennel Slaw
Crisp, bright, and genuinely refreshing, this slaw brings together shaved fennel, tart Granny Smith apple matchsticks, and thinly sliced celery for a combination that feels both elegant and effortless. The tangy apple cider vinegar dressing — whisked together with olive oil, honey, and a touch of Dijon — coats every piece in a light, emulsified glaze that's sweet, sharp, and savory all at once. A short 10-minute rest lets the fennel soften just enough while the flavors meld beautifully, so you're not waiting long before digging in. Slaw recipes can sometimes sneak in flour-based thickeners or malt vinegar, but every single ingredient here is naturally free of gluten, so there's nothing to second-guess. Scattered fennel fronds and toasted pumpkin seeds on top add a finishing touch that makes this feel like something you'd order at a restaurant. It serves four and works brilliantly alongside grilled proteins, tucked into tacos, or simply eaten straight from the bowl.
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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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