Dietitian's tip: Fennel has a subtle licorice flavor that makes it a pleasing addition to this salad. Shop for crisp, white bulbs with bright green tops. Strip away outer leaves that are tough or browned.
- 1 medium-sized fennel bulb, thinly sliced
- 1 large Granny Smith apple, cored and thinly sliced
- 2 carrots, grated
- 2 tablespoons raisins
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 1/2 cup apple juice
- 2 tablespoons apple cider vinegar
- 4 lettuce leaves
In a large bowl, combine the fennel, apple, carrots and raisins to make the slaw. Drizzle with olive oil, cover and refrigerate.
In a small saucepan, mix together the sugar and apple juice. Place over medium heat and cook until reduced to about 1/4 cup, about 10 minutes. Remove from the heat and cool. Stir in the cider vinegar. Pour the apple juice mixture over the slaw and stir to combine well. Chill thoroughly. Serve on lettuce leaves.
Nutritional analysis per serving
|Total fat||4 g||Total carbohydrate||22 g|
|Saturated fat||0.5 g||Dietary fiber||4 g|
|Monounsaturated fat||2.5 g||Protein||1 g|
|Fats and oils||1|