Apple, Fennel & Carrot Slaw in Orange Vinaigrette

Apple, Fennel & Carrot Slaw in Orange Vinaigrette

Great flavors and high quality nutrition!
Health Rating
Prep Cook Ready in Servings
15 min 0 min 15 min 4


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


1. To make the vinaigrette, mix the olive oil, rice vinegar, orange juice, chopped parsley, chives, salt and pepper and set aside. If possible, use a glass measuring cup to mix in so it’s easier to pour later on.

2. Remove core from fennel bulb and trim so you are left with just the bottom bulb. Cut the apple into quarters and remove core, leaving the skin on.

3. Julienne the fennel, apple and carrot and place in a medium bowl. Alternatively, you can shred using a large-holed cheese grater.

4. Pour vinaigrette into bowl and toss well to combine.


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



Quick Tip:

Julienne vegetables - is a culinary knife cut in which the food is cut into long thin strips, similar to a match stick

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

Recipe from:
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