Recipe: Apple-fennel Slaw

Peak growing season for fennel is in the fall. This unique vegetable has a subtle licorice flavor that makes it a pleasing addition to this salad. Shop for crisp, white bulbs that are relatively heavy and firm. Strip away outer leaves that are tough or browned.

Number of servings: 4

Serving Size: 1 cup

Ingredients

• 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

Directions

In a large bowl, combine the fennel, apple, carrots and raisins to make the slaw. Drizzle with olive oil, cover and refrigerate while preparing remaining ingredients.

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 apple 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:

• Calories 124
• Total Fat 5 g
• Saturated fat 5 g
• Trans fat  0 g
• Monounsaturated fat 5 g
• Cholesterol  0 mg
• Sodium 61 mg
• Total carbohydrate 22 g
• Dietary fiber  4 g
• Added Sugars 1 g
• Protein 2 g

For this recipe and more, visit Mayo Clinic Healthy Recipes