From the Cook
From the Cook
From the Cook
1/4
Instructions
1
Place the green and red cabbage, apple, carrot, fennel, green onion, cranberries and almonds in a large bowl.
2
Add enough coleslaw dressing to coat and toss gently to combine. Enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Slice Fennel and Apples Uniformly 🔪Use a mandoline slicer to cut fennel and apples into paper-thin, consistent pieces that ensure even texture throughout and maximize crunchiness in every bite.
- Salt Your Vegetables First 🧂Lightly salt the shredded cabbage, fennel, and carrot 10-15 minutes before dressing to draw out excess moisture, preventing a watery slaw while maintaining crispness.
- Temper Apple Oxidation 🍎Toss sliced apples immediately in apple cider vinegar to prevent browning while adding flavor complexity that complements the dressing beautifully.
- Toast Almonds for Depth 🌰Lightly toast almonds in a dry pan for 2-3 minutes before adding to enhance their nutty flavor and create better textural contrast against the creamy dressing.
- Dress Just Before Serving ⏰Wait until the last 15-20 minutes before serving to combine the dressing with vegetables, preserving optimal crunchiness and preventing the slaw from becoming soggy.
Recipe Facts
Diet at a Glance
Vegetarian
Low Carb
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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