Apple Cabbage Slaw with Creamy Maple Tarragon Dressing
You'll love this Fennel, Apple and Red Cabbage Slaw tossed with Creamy Maple Lemon Tarragon Dressing. It's gluten free, low carb, and packed with nutrients. Enjoy it alone, with pulled pork, or on a ham sandwich~any way you pile it on, it's delicious!
Servings: 12 1/2 cup servings
Calories: 70kcal
Ingredients
Dressing
- 1/2 cup Greek yogurt {i.e. 2% Fage}
- 3 tablespoons extra virgin olive oil {California Olive Ranch Olive Oil is my "go to" olive oil}
- Juice from 1 small lemon
- 1 tablespoon apple cider vinegar {I like Braggs Organic Apple Cider Vinegar}
- 2 teaspoons maple syrup
- 1 teaspoon dried tarragon {fresh is ok too but you will need more}
- 1/4 teaspoon salt or to taste
- Ground black pepper to tasteSlaw
- 4 cups shredded red cabbage* {~ 1/4 head of cabbage}
- 1 fennel bulb shredded* {~ 1 cup}
- 2 Granny Smith apples cut into 1/2 matchsticks
Instructions
- Make the Dressing: Combine all dressing ingredients in a glass jar. Secure the lid and shake well until all ingredients are combined. Set aside until ready to use, or make ahead and store in the refrigerator until you make the slaw.
- Make the Slaw: Shred the cabbage with a cabbage shredder, or buy pre-shredded cabbage. Shred the fennel with the cabbage shredder, or slice it very thinly. Slice apples into 1/2 length match sticks. Combine ingredients in a large bowl, then top with dressing before serving.
Notes
This was my first time using a cabbage shredder/veggie slicer. and I was seriously impressed with how easy it was to use~I was able to shred the cabbage and fennel in less than a minute! Word of warning: It's very sharp, so be sure a wear a glove {my cabbage shredder came with one} to keep your fingers well protected.
Nutrition
Serving: 1/2 cup | Calories: 70kcal | Carbohydrates: 9g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 70mg | Fiber: 2g | Sugar: 6g