Autumn Slaw
Updated Oct. 26, 2022
- Total Time
- 15 minutes
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Ingredients
- Juice of 1 lemon
- 3small heads fennel, trimmed
- 3red apples, halved and cored
- 2green pears, halved and cored
- ¼cup fresh lemon juice
- 2tablespoons apple cider
- ½cup extra-virgin olive oil
- Salt and pepper to taste
- ½cup toasted shelled pumpkin seeds (pepitas)
- ¼cup fresh cilantro leaves
For the Slaw
For the Vinaigrette
Nutritional analysis per serving (8 servings)
256 calories; 18 grams fat; 3 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 25 grams carbohydrates; 6 grams dietary fiber; 15 grams sugars; 4 grams protein; 528 milligrams sodium
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