This recipe can be prepared in 45 minutes or less.
Ingredients
For dressing:
3/4 cup clear apple cider or apple juice
3/4 cup plain nonfat yogurt
2 tablespoons chopped fresh flat-leafed parsley leaves
2 tablespoons finely chopped fresh dill leaves
For salad:
1/2 medium head red cabbage (about 1 pound)
1 large fennel bulb (sometimes called anise; about 1 pound)
1/2 English cucumber
2 Granny Smith apples
Preparation
Make dressing:
Step 1
In a small saucepan boil cider or juice until reduced to about 3 tablespoons, about 15 minutes. Cool cider or juice slightly and in a bowl whisk together with yogurt, parsley, and dill. Dressing may be made 1 day ahead and chilled, covered.
Make salad:
Step 2
Halve cabbage lengthwise and with a mandoline or sharp knife cut crosswise into very thin shreds. Trim fennel stalks flush with bulb, discarding stalks, and cut fennel and cucumber into 1/4-inch dice. Vegetables may be prepared up to this point 4 hours ahead and chilled separately, covered.
Step 3
Just before serving, cut apples into julienne strips and transfer with vegetables to a large bowl. Toss salad with dressing.
Nutrition Per Serving
Each serving about 146 calories and less than 1 gram fat.
#### Nutritional analysis provided by Gourmet
