No-cook apple and fennel slaw
Granny Smith apple
2 large, unpeeled, cut into thin wedges*
Uncooked fennel bulb(s)
1 medium, trimmed, thinly shaved*
1 pound(s), red variety, trimmed, cut into thin half moons*
White balsamic vinegar
2 Tbsp, toasted variety
Dried dill weed
½ 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