Fennel and Parmesan Coleslaw

Fennel and Parmesan Coleslaw 580 Author: Canadian Living Credits: Fennel and Parmesan Coleslaw 580

Fennel is perfect in a summer salad because it stays crisp in dressing and doesn't discolour. The lemon vinaigrette mellows its licorice flavour, so give this salad a try even
if fennel isn't your favourite. For a boost of colour, add up to 2 tbsp more chopped fennel fronds if your fennel bulb still has a lot attached.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: June 2012

Ingredients

  • 1/2 teaspoon grated lemon zest
  • 3 tablespoons lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1 pinch pepper
  • 1 bulb fennel cored and thinly sliced
  • 2 teaspoons coarsely chopped fennel fronds
  • 1/2 Vidalia onion thinly sliced
  • 1/2 cup shaved Parmesan cheese

Method

In large bowl, combine lemon zest, lemon juice, oil, salt and pepper.

Add fennel, fennel fronds and onion; toss to combine. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)

To serve, add Parmesan cheese and toss to combine.

Nutritional facts Per each of 8 servings: about

  • Fibre 1 g
  • Sodium 198 mg
  • Sugars 1 g
  • Protein 3 g
  • Calories 85.0
  • Total fat 7 g
  • Potassium 146 mg
  • Cholesterol 5 mg
  • Saturated fat 2 g
  • Total carbohydrate 4 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 12.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Fennel and Parmesan Coleslaw

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