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Ingredients
FOR THE SLAW
Juice of 1 lemon
3 small heads fennel, trimmed
3 red apples, halved and cored
2 green pears, halved and cored
FOR THE VINAIGRETTE
¼ cup fresh lemon juice
2 tablespoons apple cider
½ cup extra-virgin olive oil
Salt and pepper to taste
½ cup toasted shelled pumpkin seeds (pepitas)
¼ cup fresh cilantro leaves
Nutritional analysis per serving (6 to 8 servings)
25 grams carbs; 256 calories; 11 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 18 grams fat; 6 grams fiber; 528 milligrams sodium; 4 grams protein; 15 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Fill a salad spinner three-fourths full with cold water. Add juice of lemon. With mandolin, thinly slice fennel and fruit. Place slices in lemon-water to prevent browning.
- Step 2
For the vinaigrette, combine lemon juice and cider in a bowl and whisk in oil until blended. Season to taste.
- Step 3
Drain off water from slaw and spin to dry. Place in a large bowl. Drizzle with ½ cup of the vinaigrette and toss to coat. Add pumpkin seeds and cilantro and toss again. Add more dressing if necessary to lightly coat.
Private Notes