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
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
1/2 packet stevia (or 1 tsp sugar)
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.