Broccoli Slaw with Turnips & Fennel
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.Advertisement
Combine the stalks and florets along with carrots, fennel, turnips and apple in a large bowl. Sprinkle with salt and gently stir to combine.
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.
1 vegetable, 1/2 fat