No-Cook Apple and Fennel Slaw
- Total Time
This fresh, crisp salad is both sweet and tart. It makes a lovely addition to roasted turkey or ham.
Granny Smith apple2 large, unpeeled, cut into thin wedges*
uncooked fennel bulb(s)1 medium, trimmed, thinly shaved*
fresh radish(es)1 pound(s), red variety, trimmed, cut into thin half moons*
white balsamic vinegar3 Tbsp
walnut oil2 Tbsp, toasted variety
dried dill weed1 tsp
table salt½ tsp
black pepper½ tsp, freshly ground
- In a large bowl, toss together apples, fennel, radishes and vinegar; cover and refrigerate for up to 4 hours (allow to come back to room temperature for 30 minutes before serving).
- Add oil, dill, sugar, salt and pepper just before serving; toss well.
- Serving size: 2/3 cup