- Organic Bound
This quick, easy slaw combines juicy fennel, sweet apple, and tangy red onion. It makes a great side dish for barbecued meats or fish tacos. The slaw can be refrigerated, covered, for up to 4 hours before serving. Add the nuts at serving time so they don't get soggy.
|1 large||fennel bulb, cored and very thinly sliced, 2 cups (fronds reserved)|
|1 large||organic red apple, such as Fuji or Gala, unpeeled, ( coarsely grated)|
|1 small||red onion very thinly sliced (1/2 cup)|
|2 teaspoons||fresh lemon juice|
|1 tablespoon||plain yogurt|
Combine the fennel, apple, onions, and lemon juice in a medium-size bowl and toss to combine. Add the mayonnaise, yogurt, and salt and pepper to taste, and stir gently to coat the mixture. Stir in the nuts and fennel fronds, if using, just before serving.