I am a huge fennel fan so this recipe for Fennel-Apple Slaw is one of my new fall favorites. Fennel, which looks like a cross between an onion and a bunch of celery, has a slightly sweet anise (licorice) flavor. It has the perfect crunch to pair with shredded cabbage, and it makes a great addition to any salad or slaw recipe. I love it in this vegetarian combination with Greek yogurt, walnuts, dried cranberries and fresh dill. Fennel is also good for you, containing Vitamins A and C, fiber, folate, potassium and calcium.
1 (6-ounce) container nonfat Greek yogurt
3 tablespoons sherry vinegar (apple cider vinegar can be substituted)
1 tablespoon olive or canola oil
1 tablespoon reduced-fat mayonnaise
1/8 teaspoon sea salt
1/4 teaspoon freshly ground pepper pepper
1 fennel bulb, stems removed and sliced into thin strips
3 cups shredded cabbage slaw mix
1 to 2 large Granny Smith apples, chopped
1/2 cup chopped toasted walnuts
1/3 cup dried cranberries
2 tablespoons chopped fresh dill
1. Whisk together yogurt, vinegar, olive oil, mayonnaise, salt and pepper in a small bowl.
2. Place cabbage in a large salad bowl. Add yogurt mixture, tossing gently. Top with apples, walnuts, cranberries and fresh dill. Cover and refrigerate for at least 30 minutes.