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Friday, December 5, 2014

Tangy Apple Fennel Slaw

Tangy Apple Fennel Slaw

Prep Time  15 min  | Total Time  15 min
Servings  6


3 Granny Smith apples, thinly sliced
bulb fennel, thinly sliced
1/4  cup lemon juice
tablespoon cream-style prepared horseradish
tablespoon olive oil
teaspoon honey
1/4  teaspoon salt
1/8  teaspoon pepper
Lemon peel strips, if desired


  1. In large bowl, place apples and fennel.
  2. In small bowl, mix lemon juice, horseradish, oil, honey, salt and pepper until blended. Pour over apples and fennel; toss to coat. Garnish with lemon peel.


    Add chives, parsley, mint or basil for extra color and freshness.This slaw can sit in the refrigerator up to 1 hour before serving. Make sure you cover it tightly.

    Recipe Source: Betty Crocker

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