Autumn Slaw Recipe

Name: Autumn Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Fill a salad spinner three-fourths full with cold water.
2
Add juice of lemon.
3
With mandolin, thinly slice fennel and fruit.
4
Place slices in lemon-water to prevent browning.
5
For the vinaigrette, combine lemon juice and cider in a bowl and whisk in oil until blended.
6
Season to taste.
7
Drain off water from slaw and spin to dry.
8
Place in a large bowl.
9
Drizzle with 1/2 cup of the vinaigrette and toss to coat.
10
Add pumpkin seeds and cilantro and toss again.
11
Add more dressing if necessary to lightly coat.

316

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Juice of 1 lemon, 3 small heads fennel, trimmed, 3 red apples, halved and cored, 2 green pears, halved and cored, and more.

Yes, Autumn Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Autumn Slaw

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