Autumn Slaw

Ingredients

For the slaw:

• Juice of 1 lemon
• 3 small heads fennel, trimmed
• 3 red apples, halved and cored
• 2 green pears, halved and cored

For the vinaigrette:

• ¼ cup fresh lemon juice
• 2 tablespoons apple cider
• ½ cup extra-virgin olive oil
• Salt and pepper to taste
• ½ cup toasted shelled pumpkin seeds (pepitas)
• ¼ cup fresh cilantro leaves

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    331 calories; 23 grams fat; 3 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 4 grams polyunsaturated fat; 31 grams carbohydrates; 7 grams dietary fiber; 19 grams sugars; 4 grams protein; 171 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 to 8 servings

Preparation

1. Fill a salad spinner three-fourths full with cold water. Add juice of lemon. With mandolin, thinly slice fennel and fruit. Place slices in lemon-water to prevent browning.
2. For the vinaigrette, combine lemon juice and cider in a bowl and whisk in oil until blended. Season to taste.
3. Drain off water from slaw and spin to dry. Place in a large bowl. Drizzle with 1/2 cup of the vinaigrette and toss to coat. Add pumpkin seeds and cilantro and toss again. Add more dressing if necessary to lightly coat.

15 minutes