AUTUMN SLAW

Autumn Slaw image

Provided by Peter Mcquaid

Categories quick, salads and dressings, side dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 10

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Ingredients

Juice of 1 lemon
3 small heads fennel, trimmed
3 red apples, halved and cored
2 green pears, halved and cored
1/4 cup fresh lemon juice
2 tablespoons apple cider
1/2 cup extra-virgin olive oil
Salt and pepper to taste
1/2 cup toasted shelled pumpkin seeds (pepitas)
1/4 cup fresh cilantro leaves

Steps:

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.
For the vinaigrette, combine lemon juice and cider in a bowl and whisk in oil until blended. Season to taste.
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.

Nutrition Facts : @context http, Calories 255, UnsaturatedFat 15 grams, Carbohydrate 24 grams, Fat 18 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 521 milligrams, Sugar 15 grams, TransFat 0 grams