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Fennel Slaw

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  • Prep 0 min
  • Total 20 min
  • Ingredients 5
  • Servings 4
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An interesting mix of fennel, apple, carrot and dried cherries is bound together with purchased coleslaw dressing to create a quick and adventurous taste experience.
By Pillsbury Kitchens
Updated May 7, 2009
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Ingredients

  • 1 large bulb fennel with greens (about 13 oz.)
  • 1 medium red apple, unpeeled, finely chopped (1 cup)
  • 1 small carrot, shredded (about 1/3 cup)
  • 1/2 cup dried cherries or cranberries
  • 1/2 cup refrigerated coleslaw salad dressing

Steps

  • 1
    Cut outer stalks and feathery greens from fennel bulb; chop feathery greens to make 2 tablespoons and set aside. Cut bulb into quarters; cut core from each quarter and discard. Thinly slice bulb quarters crosswise into shreds. Reserve outer stalks and any remaining greens for a future use or discard.
  • 2
    In medium bowl, combine shredded fennel, reserved fennel greens, apple, carrot and cherries.
  • 3
    Pour salad dressing over salad; toss gently to coat. Serve immediately, or cover and refrigerate until serving time.

Tips from the Pillsbury Kitchens

  • tip 1
    A vegetable with an oval bulbous white base, fennel has the delicate, light, sweet flavor of anise and the texture of green cabbage. Its celery-like stems have wispy bright green tops. When buying fennel, look for clean, crisp bulbs with no brown spots. Other signs of a fresh fennel bulb are bright green color and tops that are not wilting. Remaining feathery greens from fennel can be used for seasoning soups and salads.

Nutrition Information

225 Calories, 11g Total Fat, 1g Protein, 30g Total Carbohydrate, 24g Sugars

Nutrition Facts

Serving Size: 3/4 Cup
Calories
225
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
2g
10%
Cholesterol
15mg
5%
Sodium
450mg
19%
Total Carbohydrate
30g
10%
Dietary Fiber
3g
12%
Sugars
24g
Protein
1g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
20%
20%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1/2 Starch; 1/2 Fruit; 1 Other Carbohydrate; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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