Carrot, Apple, and Fennel Slaw

This variation on coleslaw includes carrots but replaces cabbage with fennel and Granny Smith apple matchsticks, tossed in a tarragon-flavored dressing.

  • Servings: 4
Carrot, Apple, and Fennel Slaw

Photography: Lisa Hubbard

Source: Martha Stewart Living, November 2000


  • 1/2 cup plain nonfat yogurt
  • 2 tablespoons white-wine vinegar
  • 1/2 teaspoon celery seeds
  • 1/4 teaspoon coarse salt
  • 1 tablespoon freshly chopped tarragon
  • 1 pound carrots, peeled and cut into 3-by-1/4-inch matchsticks
  • 1 fennel bulb, cut into 3-by-1/4-inch matchsticks
  • 1 Granny Smith apple, unpeeled, cored, and cut into 1/2-inch wedges


  1. Place the yogurt, white-wine vinegar, celery seeds, salt, and tarragon in a small bowl, and whisk to combine; set aside.

  2. Place the carrot and fennel matchsticks and apple wedges in a medium bowl. Add the reserved yogurt dressing, and toss to combine. Serve.


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