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Kohlrabi Slaw with Fennel & Apple
Kohlrabi Slaw with Fennel & Apple
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From: EatingWell Magazine, October 2019
Crunchy, tart and sweet come together in one easy salad. Serve this kohlrabi slaw with grilled pork chops or on a chicken sandwich.
- By: Breana Killeen EatingWell Test Kitchen Manager
Ingredients 5 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 5 servings
Nutrition per serving may change if servings are adjusted.
- 1 medium fennel bulb with fronds
- ¼ cup extra-virgin olive oil
- 2 tablespoons cider vinegar
- 2 teaspoons whole-grain mustard
- 2 teaspoons minced shallot
- 1 teaspoon honey
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 1 medium kohlrabi, peeled and cut into matchsticks
- 1 small apple, cored and cut into matchsticks
Preparation
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Prep
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Ready In
- Chop enough fennel fronds to equal ¼ cup. Thinly slice the bulb.
- Whisk oil, vinegar, mustard, shallot, honey, salt and pepper in a large bowl. Add the fennel and fronds, kohlrabi and apple; gently stir to coat.
- To make ahead: Refrigerate for up to 1 day.
- Serving size: 1 cup
- Per serving: 149 calories; 12 g fat(2 g sat); 3 g fiber; 11 g carbohydrates; 1 g protein; 18 mcg folate; 0 mg cholesterol; 7 g sugars; 1 g added sugars; 493 IU vitamin A; 23 mg vitamin C; 33 mg calcium; 1 mg iron; 303 mg sodium; 328 mg potassium
- Nutrition Bonus: Vitamin C (38% daily value)
- Carbohydrate Servings: ½
- Exchanges: 2 fat, 1 vegetable, ½ fruit
