Fennel Slaw Recipe - The Washington Post
Fennel, red onion and green apple come together to create this crunchy, bright slaw that is tossed with a barely there citrusy dressing.
Refrigerate leftovers for up to 3 days.
The slaw can be made up to 3 days in advance of when you intend to use it.
From food writer Will Coleman.
Story continues below advertisement
Advertisement
Ingredients
measuring cupServings: 6 (makes 6 cups)
Directions
Step 1
In a large bowl, whisk together the orange juice, mayonnaise and vinegar. Add the fennel, onion and apple. Toss to combine the ingredients and coat with the dressing. Season to taste with salt and pepper. Makes about 6 cups.
Story continues below advertisement
Advertisement
Nutritional Facts
Per cup
Calories
92
Fat
4 g
Saturated Fat
1 g
Carbohydrates
14 g
Sodium
107 mg
Cholesterol
3 mg
Protein
1 g
Fiber
3 g
Sugar
8 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From food writer Will Coleman.
Tested by Ann Maloney.
Published March 29, 2022
Related Recipes
ncG1vNJzZmivp6x7uK3SoaCnn6Sku7G70q1lnKedZL%2Bmr8ipnKxnlpq7r7HLZqqlmadk