One day last fall, I had a fennel in my hands, and a dilemna. Iwas very tired of the whole “Fennel – Orange” thing, but didn’t know what to do. I decided to experiment.
This is what I came up with! I love the crispness and freshness of this! It’s time consuming to slice everything up, but a mandoline can greatly simplify your life here. 😮
Apple -Fennel slaw
6 servings,
Ingredients
2 granny smith apple, thinly julienned
1 fennel bulb, cored, thinly julienned
2 TBSP lemon juice (or so)
2 TBSP apple cider vinegar, divided
1 (generous) TBSP dijon mustard (I use whole grain, it’s prettier)
1 tsp olive oil
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1/2 TBSP (or more) poppy seeds
Salt & pepper to taste
Mix 1 TBSP of the vinegar with the lemon juice and pour over the apple juliennes as soon as they are cut (to keep from browning). Put in a big bowl
Mix the mustard, the remaining vinegar, the oil and the stevia in a little bowl, pour over the slaw. Add poppy seeds, salt and pepper and toss well.
Nutritional Information (2/3 cup): Calories 57.4; fat 1.2g; Carbs 11g; Fiber 2.6g; Proteins 0.7g.
Source: My brain!
*Nutritional information is calculated using various online calculators and given for informational purpose only. I cannot guarantee 100% accuracy.
Hey Melanie,
Neat Post, Fennel is one of those intimidating looking vegetables I would routinely pass right by in the produce section a few years back. I never had a clue what to do with it and the “licorice-like” flavor the Food Network chef’s all raved about didn’t really sound all that appetizing. But that was then. These days I’m a bona fide fennel fan. Because of the whole foods diet I follow, I am certain I eat way more vegetables than the average person. But, sometimes even I get bored with the same old, same old (broccoli, spinach, carrots, red peppers, etc.) Fennel helps spice things up and gives a super aromatic kick to many dishes, including this 5-ingredient lettuce-free salad. By the way, in my book the salt and pepper don’t count as ingredients.
Good Job!