Fennel, Feta, and Kalamata Coleslaw

Fennel, Feta, And Kalamata Coleslaw Recipe
Oxmoor House
This slaw is made with thinly sliced fennel bulb instead of the traditional cabbage, and, surprisingly, it has no oil or mayonnaise. The amazing flavor comes from feta cheese, olives, and white balsamic vinegar.

Yield:

4 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes

Nutritional Information

Calories 65
Fat 2.2 g
Satfat 0.4 g
Protein 2.3 g
Carbohydrate 10.3 g
Cholesterol 1 mg
Iron 1 mg
Sodium 272 mg
Caloriesfromfat 31 %
Fiber 3.8 g
Calcium 72 mg

Ingredients

1 (1-pound) fennel bulb with stalks
1/2 cup reduced-fat feta cheese with basil and sun-dried tomatoes
1/4 cup thinly sliced red onion
6 pitted kalamata olives, halved
2 tablespoons chopped fresh parsley
1 tablespoon white balsamic vinegar
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt

Preparation

Trim tough outer leaves from fennel; chop feathery fronds to measure 1 tablespoon. Remove and discard stalks. Cut bulb lengthwise into thin slices; cut slices into thin strips.

. Place fennel bulb strips and 1 tablespoon chopped fronds in a medium bowl; add feta cheese and remaining ingredients. Toss well.

Note:

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2008
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