Brussel Fennel Apple Slaw
Prep Time: 30 minutes
Total Time: 30 minutes
Slaw doesn't have to boring, and this one is anything but. Use the shredder attachment on the food processor to make quick work of the veg!
- 3/4 pound brussel sprouts roots trimmed, shredded
- 1 granny smith apple skin on, seeded and cored, shredded
- 1 carrot peeled and shredded
- 1/2 fennel bulb cored and shredded
- squeeze lemon juice
- 1 teaspoon fennel seed
- 4 teaspoons sugar
- 2 tablespoons distilled white vinegar
- 2 tablespoons mayonnaise
- 1/4 cup almonds sliced
Preheat oven to 350. Lay almonds in a single layer on a sheet pan. Bake for 6-8 minutes until lightly toasted. Set aside.
There's a lot of shredding in this slaw -- for the ultimate ease - use the shredder attachment on your food processor. Otherwise, a box grater or mandoline work well.
Combine the shredded brussel sprouts, apple, carrot and fennel in a large bowl. Add a the lemon juice and toss to combine.
In a small skillet, toast the fennel seeds until warm, fragrant, and beginning to pop. Remove from heat and use a mortar and pestle, spice grinder or a heavy rolling pin to crush the seeds.
Transfer the fennel to a small bowl and add the sugar and vinegar. Stir until sugar is dissolved. Add the mayonnaise and stir to combine.
Add the mayonnaise mixture to the slaw and toss thoroughly to combine.
Just before serving, sprinkle with the almonds -- if you add them too early, they'll get soft.
Calories: 128kcal | Carbohydrates: 15g | Protein: 3g | Fat: 6g | Cholesterol: 1mg | Sodium: 61mg | Potassium: 408mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2170IU | Vitamin C: 52.6mg | Calcium: 58mg | Iron: 1.3mg