Fennel and Apple Slaw

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By: Jan Main

Fennel (or anise) looks like a fat celery stalk. It has a sweet, slightly licorice flavour that makes it a perfect companion for roasts or fish.

Ingredients

1 fennel bulb, peeled if necessary; 2 red-skinned apples, quartered and cored
Dressing:: 2 tbsp (30 mL) cider vinegar; 1/3 cup (75 mL) vegetable oil; 1 clove garlic, crushed; 1 tbsp (15 mL) liquid honey; 2 tsp (10 mL) Dijon mustard; 1 tsp (5 mL) caraway seeds; 1/2 tsp (2 mL) salt; 1/4 tsp (1 mL) black pepper

Preparation

Slice end from fennel and remove shoots from top. If exterior of bulb is marred or dicoloured, peel with a vegetable peeler. Slice fennel and apples thinly with a knife. Combine vinegar, oil, garlic, honey, mustard, caraway seeds, salt and pepper in a blender or food processor.

Blend until well combined. Pour over vegetables and toss to combine. Let stand for 5 minutes before serving.

Makes 6 servings.

Tip: Dressing can also be made by mincing garlic and shaking all ingredients in a cruet or tightly closed jar.

Preparation: 30 Minutes

Serving(s): 6

Nutritional Information
Per each of 6 servings: about
Calories	165
Fat (total)	12 g
Carbohydrate	16 g
Protein	1 g
Fibre	2 g
Sodium	211 mg

Also in this menu:

A slew of slaws

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