2017-08-21

Fennel & Apple Slaw

( rating - rate this recipe)
<b>Prep:</b> 20 mins Prep: 20 mins
<b>Cook:</b>  Cook:
Serves 10-12 as a side Serves 10-12 as a side
Low Fat Low Fat
Low Sodium Low Sodium
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Ingredients

  • 4 apples, cut into match sticks
  • Juice of 1 lemon
  • 1/2 fennel bulb, finely sliced
  • 1/4 cabbage, finely sliced
  • 1/4 red cabbage, finely sliced
  • 1/2 red onion, finely sliced
  • 1/4 cup dried cranberries
  • 1/4 cup almonds

Dressing Ingredients

  • 2 Tablespoons honey
  • 2 Tablespoons apple cider vinegar
  • 3/4 cup natural Greek yoghurt
  • 3 Tablespoons low fat mayonnaise
  • Pepper to taste

Method

Chop apples and squeeze over lemon to stop from browning.

Add all sliced vegetables and cranberries in to a large bowl.

Mix all dressing ingredients in a jug and pour over slaw. Using clean hands mix until slaw is coated with dressing.

Refrigerate until ready to serve then top with almonds (so they stay crunchy).


NB: This is the perfect side to take to a BBQ and you can make it a few hours before serving.

For more fruit and vegetable inspiration visit 5aday.co.nz

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  • Goes great with
  • Nutrition

Nutrition Information Per Serving

Serving size: 132g
Energy kJ (kcal) 418(100)
Protein (g) 2.3
Fat (g) 4.1
Saturated (g) 1.2
Carbohydrate (g) 12.0
Sugars (g) 11.6
Sodium (mg) 43.7
Fibre (g) 2.9
Iron (mg) 0.4
Vitamin K (ug) 1.3
Vitamin C (mg) 17.0
Folate (ug) 14.2
Recipe analysis is based on 12 serves

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TAKAPUNA, AUCKLAND, NEW ZEALAND
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