Apple, Fennel & Carrot Slaw in Orange Vinaigrette

Apple, Fennel & Carrot Slaw in Orange Vinaigrette

Health Rating
Prep Cook Ready in Servings
15 min 0 min 15 min 2
Scheduled for:
Lunch on Saturday
Leftovers:
Lunch on Sunday
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Ingredients for 2

Show Original

1/2 bulb(s) Fennel (julienned)
1/2 large Apple (Granny Smith)
1 medium Carrots (julienned)
1/2 tbsp Extra virgin olive oil
1/2 tbsp Rice vinegar
1/2 medium Navel orange (juiced)
1/2 tbsp Parsley, fresh (minced)
1/2 tbsp Chives (minced)
1/2 pinch Kosher salt (season to taste)
1/2 dash Black pepper (season to taste)

Instructions


Whisk together oil, vinegar, orange juice, parsley, chives, salt and pepper and set aside. I like to use a glass measuring cup to mix in so it’s easier to pour.

Remove core from fennel bulb and trim so you are left with just the bottom bulb.

Cut apple into quarters and remove core, leaving the skin on.

Julienne the fennel, apple and carrot and place in a medium bowl.

Pour vinaigrette into bowl and toss well to combine.

Note:

If you have a mandolin, you can julienne everything very easily and save time!

Nutrition Facts

Per Portion

Calories 116
Calories from fat 34
Calories from saturated fat 4.6
Total Fat 3.8 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 2.5 g
Cholesterol 0
Sodium 92 mg
Potassium 466 mg
Total Carbohydrate 19.1 g
Dietary Fiber 4.4 g
Sugars 10.0 g
Protein 1.5 g

Dietary servings

Per Portion


Fruit 0.6
Vegetables 1.8

Energy sources


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Recipe from:
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