Broccoli Slaw with Turnips & Fennel

Broccoli Slaw with Turnips & Fennel

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From: EatingWell Magazine, July/August 2016

This healthy broccoli slaw recipe is flavored with a bright mint- and chile-spiked dressing. Go for broccoli with long stalks (versus broccoli crowns), as they're the base of this slaw. If you can't find broccoli with stalks still attached, packaged broccoli slaw works as well (look for it near other slaw mixes). Mild white turnips (aka Hakurei or salad turnips) are sweeter than more common purple-topped turnips, but both work here.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 2½ pounds broccoli with long stalks
  • 2 large carrots, shredded
  • 1 large fennel bulb (about 8 ounces), trimmed, halved and very thinly sliced
  • 8 ounces small turnips, preferably white salad turnips (Hakurei), peeled and very thinly sliced
  • 1 medium crisp apple, such as Fuji, julienned
  • 1½ teaspoons salt
  • 3 tablespoons mayonnaise
  • 3 tablespoons sour cream
  • 2 tablespoons lemon juice
  • ⅓ cup chopped fresh cilantro
  • 2 tablespoons finely chopped jalapeño pepper, or more to taste
  • 1 tablespoon chopped fresh mint

Preparation

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  1. Cut stalks from broccoli; set crowns aside. Trim the stalks and peel with a vegetable peeler. Cut into matchsticks with the julienne blade on a mandoline or hand-cut enough to yield 3 cups. Gather 2 cups of small florets from the crowns.
  2. Combine the stalks and florets along with carrots, fennel, turnips and apple in a large bowl. Sprinkle with salt and gently stir to combine.
  3. Whisk mayonnaise, sour cream and lemon juice in a small bowl. Stir in cilantro, jalapeno and mint. Pour the dressing over the slaw and mix well.
  • Make Ahead Tip: Refrigerate for up to 1 day; toss again before serving.

Nutrition information

  • Serving size: about ¾ cup
  • Per serving: 63 calories; 3 g fat(1 g sat); 3 g fiber; 8 g carbohydrates; 1 g protein; 42 mcg folate; 3 mg cholesterol; 4 g sugars; 0 g added sugars; 2,719 IU vitamin A; 27 mg vitamin C; 37 mg calcium; 0 mg iron; 347 mg sodium; 265 mg potassium
  • Nutrition Bonus: Vitamin A (54% daily value), Vitamin C (45% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, ½ fat

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