Apple Fennel Slaw

Apple Fennel Slaw

adapted from Food Network Magazine June 2013 

This is a bright, light slaw that goes well with roasted or grilled chicken.

For years, whenever I bought fresh fennel I threw away the stalks and fronds. I have recently learned of ways they can be used besides just saving them for stock.

Makes 3 servings                                2 WW Blue points / serving

2 cups green cabbage very thinly sliced

1 1/2 tsp Kosher salt

1 Tbsp. olive oil

1 Tbsp. cider vinegar

1 Tbsp. water

3/4 tsp. sugar substitute

2 tsp. Dijon mustard

1/4 cup fennel fronds or 1/4 small fennel bulb thinly sliced

1/3 apple, julienned

2 Tbsp. chopped walnuts

1. Combine green cabbage with salt in a colander and let sit for at least 1 hour.
2. Meanwhile, in a small dry skillet, toast the walnuts until fragrant.
3. Rinse the cabbage and squeeze dry in a kitchen towel.
4. In a large bowl, combine the cabbage, fennel, apple and walnuts.
5. In a small bowel combine the oil, water, Dijon and sugar. Whish to combine.
6. Pour the dressing over the salad mixture and toss to combine before serving.

Enjoy!