Fennel-Pepper Slaw

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Serves 12 (about 1/2 cup each).
Source:

All you need:

2 small heads fennel
3 orange bell peppers, seeded and thinly sliced
2 tbsp tarragon vinegar
2 tbsp Hy-Vee Select olive oil

All you do:

Trim stalks from heads of fennel; reserve fronds for garnish. Using a mandoline slicer, cut heads into paper-thin strips. Toss fennel with peppers. Combine vinegar and oil; toss into pepper mixture gently to coat. Garnish with fennel fronds.


Nutrition information per serving:
Calories: 40
Carbohydrate: 5g
Cholesterol: 0mg
Dietary Fiber: 1g
Fat: 2.5g
Protein: 1g
Saturated Fat: 0g
Sodium: 20mg
Sugar: 1g
Trans fats: 0g

Daily nutritional values:
2% vitamin A
100% vitamin C
2% calcium
2% iron