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Ingredients
2 large fennel bulbs
1 small red onion, sliced paper-thin
1 tablespoon grated horseradish, preferably fresh
1 cup plain yogurt
2 tablespoons white wine vinegar
1 tablespoon minced flat-leaf parsley
Salt and freshly ground black pepper
Nutritional analysis per serving (4 servings)
16 grams carbs; 8 milligrams cholesterol; 95 calories; 1 gram monosaturated fat; 1 gram saturated fat; 2 grams fat; 5 grams fiber; 553 milligrams sodium; 4 grams protein; 10 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
Trim stalks and any brown areas from fennel. Mince enough fronds to make 1 tablespoon.
- Step 2
Slice fennel very thin, and place in bowl. Mix with onion.
- Step 3
Mix horseradish, yogurt and vinegar together. Fold into fennel mixture. Fold in parsley and minced fennel fronds. Season to taste with salt and pepper, and serve.
Private Notes
Comments
Excellent! Great side for grilled salmon. Doubled the fennel fronds, and upped the parsley cuz I like green, and bottled horseradish was just fine.
perfect as is ... love love love
Great with crab cakes.