My Recipe Box

Apple & Fennel Slaw

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Serves eight to ten.

Yields 8 cups.

In the winter, we replace the apples with segmented tangerines and add chives instead of parsley—a delicious variation.

  • 2 Tbs. fresh lemon juice
  • 3 tart apples (we like Gravensteins)
  • 2 small heads fennel, cut into matchsticks
  • 1 small red onion, cut in half and very thinly sliced
  • 1/4 cup extra-virgin olive oil
  • 2 Tbs. chopped fresh flat-leaf parsley
  • Salt and freshly ground pepper to taste

Put the lemon juice in a large bowl. Cut one of the apples in half, core it, and julienne it. Put the cut apple in the bowl and toss it with the lemon juice to keep it from browning. Repeat with the other apples. Toss in all of the remaining ingredients. Let stand for at least 20 minutes at room temperature. Taste for seasoning and serve.

nutrition information (per serving):
Size : per 1/2 cup; Calories (kcal): 60; Fat (g): 3.5; Fat Calories (kcal): 30; Saturated Fat (g): 0.5; Protein (g): 1; Monounsaturated Fat (g): 2.5; Carbohydrates (g): 7; Polyunsaturated Fat (g): 0.5; Sodium (mg): 90; Cholesterol (mg): 0; Fiber (g): 2;

Photo: Scott Phillips

Fabulous with Granny Smith apples. Easy to make with mandoline.

This was a great accompaniment to our smoked leg of lamb and barbecued ribs. It was light, crisp and refreshing and very tasty even though I forgot to add the olive oil. Will definitely try it again with the olive oil and see what difference it makes to the salad. We will definitely serve it again.

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