1 medium-sized fennel bulb, thinly sliced
1 large Granny Smith apple, cored and thinly sliced
2 carrots, grated
2 tablespoons raisins
1 tablespoon olive oil
1 teaspoon sugar
1/2 cup apple juice
2 tablespoons apple cider vinegar
4 lettuce leaves
To make the slaw, combine fennel, apple, carrots, and raisins in a large bowl. Add olive oil, cover, and put in the refrigerator.
Mix the sugar and apple juice in a saucepan, cooking 10 minutes over medium heat until reduced to about 1/4 cup. Let cool. Add cider vinegar.
Pour apple juice mixture over the slaw, mixing well. Chill thoroughly in the refrigerator and serve on lettuce leaves.
Calories: 120 cal
Total fat: 4g
Saturated fat: <1g
Monounsaturated fat: 3g