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Fennel Slaw

fennel slaw Lunch
Fennel Slaw
  • Prep 0 min
  • Total 20 min
  • Ingredients 5
  • Servings 4

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.

Updated May 7, 2009

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.

  • 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 Facts

Serving Size: 3/4 Cup
Calories
225
Calories from Fat
100
% Daily Value
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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