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Sweepstakes

Broccoli Slaw with Turnips & Fennel

Name: Broccoli Slaw with Turnips & Fennel
Total time: 45 min
Ingredients: 2 ½ 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; 1 ½ teaspoons salt; 3 tablespoons mayonnaise; 3 tablespoons sour cream; 2 tablespoons lemon juice; ⅓ cup chopped fresh cilantro; 2 tablespoons finely chopped jalapeÃ±o pepper, or more to taste; 1 tablespoon chopped fresh mint

Rating: Unrated

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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.

Anna Thomas

Source: EatingWell Magazine, July/August 2016

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Broccoli Slaw with Turnips & Fennel

Recipe Summary test

total:

45 mins

Servings:

12

Nutrition Profile:

Low-Calorie
Low Carbohydrate
High Fiber
Gluten-Free
Vegetarian
Nut-Free
Soy-Free
Healthy Immunity
Low Added Sugars

Nutrition Info

Ingredients

Ingredient Checklist

2 ½ 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
1 ½ teaspoons salt
3 tablespoons mayonnaise
3 tablespoons sour cream
2 tablespoons lemon juice
⅓ cup chopped fresh cilantro
2 tablespoons finely chopped jalapeÃ±o pepper, or more to taste
1 tablespoon chopped fresh mint

Directions

Instructions Checklist

Step 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.

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Step 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.
Step 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.

Tips

Make Ahead Tip: Refrigerate for up to 1 day; toss again before serving.

Nutrition Facts

Serving Size:

about 3/4 cup

Per Serving:

63 calories; protein 1.3g; carbohydrates 8g; dietary fiber 2.7g; sugars 4.1g; fat 3.4g; saturated fat 0.8g; cholesterol 3mg; vitamin a iu 2718.6IU; vitamin c 26.5mg; folate 42.2mcg; calcium 37mg; iron 0.5mg; magnesium 14.1mg; potassium 264.6mg; sodium 347.5mg.

Exchanges:

1 vegetable, 1/2 fat

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