Beet, Fennel, and Apple Slaw

Try this fennel and apple slaw alongside barbecue, atop a hot dog, or simply with a fork--any way and every way, this slaw recipe is delicious.

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Reviews (0)

3.5 by 8 people

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  • Makes: 54 servings
  • Prep: 20 mins

Beet, Fennel, and Apple Slaw

Directions

  1. For vinaigrette, in a screw-top jar combine oil, vinegar, orange peel, orange juice, garlic, and salt. Cover and shake well to mix.
  2. For slaw, in a medium bowl toss together orange segments, beet, fennel, apple, and jicama. Add vinaigrette and gently toss to mix. Serve immediately.

From the Test Kitchen

Make-Ahead Directions:

Prepare vinaigrette as directed. Store in the refrigerator for up to 1 week. Let stand at room temperature before serving. Or finished slaw can be stored in the refrigerator for up to 4 hours. If refrigerated, let stand at room temperature for 30 minutes before serving.

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Nutrition Facts (Beet, Fennel, and Apple Slaw)

  • Per serving:
  • 92 kcal ,
  • 4 g fat
  • (1 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 0 mg chol. ,
  • 80 mg sodium ,
  • 14 g carb. ,
  • 4 g fiber ,
  • 7 g sugar ,
  • 1 g pro.

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Reviews (1)

8 Ratings
464 Days Ago
5.0
All of my fave foods together -- with Crunch!
Excellent results. I added celery seed and cashews.

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