Serve as a side at your next picnic, on top of lettuce as a delicious salad, or spruce up your burger toppings with this elevated spin on your everyday coleslaw!
Total Time
20min
0.0
0 Ratings
Author: Proportional Plate
Servings:
4
Ingredients
•
2
Fennel Bulbs
, sliced
•
1
bunch
Broccoli
•
1
Large
Granny Smith Apple
, peeled, cored
•
1
tsp
Shallots
•
4
Tbsp
Greek Yogurt
•
4
Tbsp
Vegan Mayonnaise
•
4
Tbsp
Apple Cider Vinegar
•
1
Tbsp
Granulated Sugar
•
1
Tbsp
Poppy Seeds
•
1
tsp
Dijon Mustard
Cooking Instructions
1.
Slice the Fennel Bulbs (2) on a mandolin. Add to a large bowl.
2.
Slice the Broccoli (1 bunch) into ribbons with a vegetable peeler. Snap off the florets. Add both to the large bowl with the fennel.
3.
Julienne Granny Smith Apple (1). Add to the bowl with the fennel and broccoli rabe.
4.
Mix Shallots (1 tsp), Greek Yogurt (4 Tbsp), Vegan Mayonnaise (4 Tbsp), Apple Cider Vinegar (4 Tbsp), Granulated Sugar (1 Tbsp), Poppy Seeds (1 Tbsp), and Dijon Mustard (1 tsp) together in a medium bowl.
5.
Pour the dressing over the fennel, broccoli rabe, and apple mixture. Serve and enjoy!
Nutrition Per Serving
CALORIES
218
FAT
12.1 g
PROTEIN
6.8 g
CARBS
24.8 g
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