Description
A crisp and refreshing slaw with apples, fennel, and a tangy cranberry vinaigrette.
Ingredients
Scale
- 2 cups thinly sliced green cabbage
- 1 cup thinly sliced red cabbage
- 1 medium apple, julienned
- 1 small fennel bulb, thinly sliced
- 1/4 cup dried cranberries
- 2 tbsp chopped walnuts
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp cranberry juice
- 1 tsp honey
- 1/2 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- In a large bowl, combine green cabbage, red cabbage, apple, and fennel.
- In a small bowl, whisk together olive oil, apple cider vinegar, cranberry juice, honey, and Dijon mustard.
- Pour the dressing over the slaw and toss to coat evenly.
- Add dried cranberries and chopped walnuts.
- Season with salt and pepper to taste.
- Chill for 15 minutes before serving.
Notes
- For a creamier texture, add 1 tbsp Greek yogurt to the dressing.
- Use a mandoline for even slicing.
- Best served fresh but can be stored in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 12g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg