Apple-Fennel Slaw

Healthy Recipe:

Low sodium = no more than 140 mg of sodium per serving

Dietitian's tip: Fennel has a subtle licorice flavor that makes it a pleasing addition to this salad. Shop for crisp, white bulbs with bright green tops. Strip away outer leaves that are tough or browned.

By Mayo Clinic Staff
Serves 4


    • 1 medium-sized fennel bulb, thinly sliced
    • 1 large Granny Smith apple, cored and thinly sliced
    • 2 carrots, grated
    • 2 tablespoons raisins
    • 1 tablespoon olive oil
    • 1 teaspoon sugar
    • 1/2 cup apple juice
    • 2 tablespoons apple cider vinegar
    • 4 lettuce leaves


In a large bowl, combine the fennel, apple, carrots and raisins to make the slaw. Drizzle with olive oil, cover and refrigerate.

In a small saucepan, mix together the sugar and apple juice. Place over medium heat and cook until reduced to about 1/4 cup, about 10 minutes. Remove from the heat and cool. Stir in the cider vinegar. Pour the apple juice mixture over the slaw and stir to combine well. Chill thoroughly. Serve on lettuce leaves.

Nutritional Analysis

(per serving)
Calories 120 Cholesterol 0 mg
Protein 1 g Sodium 55 mg
Carbohydrate 22 g Fiber 4 g
Total fat 4 g Potassium 486 mg
Saturated fat 0.5 g Calcium 49 mg
Monounsaturated fat 2.5 g

April 1, 2010

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