Coleslaw with Fennel

1/4

large

head cabbage (shredded)

1

bulb

fennel (quartered, cored, and sliced)

2

carrots (shredded)

1/4

cup

onion (sliced)

1/4

cup

mayonnaise

1 1/2

Tbs

apple cider vinegar

1 1/2

Tbs

honey

1

Tbs

fresh parsley, chopped

1/2

Tbs

Dijon mustard

1/2

tsp

fennel seeds

1

Toss the vegetables together in a large bowl.

2

Whisk together remaining ingredients in a separate bowl; combine with vegetables and toss to coat; refrigerate until ready to serve.

Servings: 4

Nutrition Facts

Serving size: 1/4 of a recipe (5.1 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

125.11

Calories From Fat (37%)

46.33

% Daily Value

Total Fat 5.26g

8%

Saturated Fat 0.75g

4%

Cholesterol 3.82mg

1%

Sodium 188.97mg

8%

Potassium 417.08mg

12%

Total Carbohydrates 19.76g

7%

Fiber 3.45g

14%

Sugar 9.96g

 

Protein 1.59g

3%