Ingredients
- 2 large fennel bulbs
- 1 small red onion, sliced paper-thin
- 1 tablespoon grated horseradish, preferably fresh
- 1 cup plain yogurt
- 2 tablespoons white wine vinegar
- 1 tablespoon minced flat-leaf parsley
- Salt and freshly ground black pepper
- Nutritional Information
Nutritional analysis per serving (4 servings)
95 calories; 2 grams fat; 1 gram saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 16 grams carbohydrates; 5 grams dietary fiber; 9 grams sugars; 4 grams protein; 7 milligrams cholesterol; 124 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Trim stalks and any brown areas from fennel. Mince enough fronds to make 1 tablespoon.
- Slice fennel very thin, and place in bowl. Mix with onion.
- Mix horseradish, yogurt and vinegar together. Fold into fennel mixture. Fold in parsley and minced fennel fronds. Season to taste with salt and pepper, and serve.
Dining and Cooking