Food & Cooking Recipes Appetizers Carrot, Apple, and Fennel Slaw 3.2 (39) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Lisa Hubbard Servings: 4 This variation on coleslawincludes carrots but replaces cabbage with fenneland Granny Smith applematchsticks, tossed in a tarragon-flavored dressing. Ingredients ½ cup plain nonfat yogurt 2 tablespoons white-wine vinegar ½ teaspoon celery seeds ¼ teaspoon coarse salt 1 tablespoon freshly chopped tarragon 1 pound carrots, peeled and cut into 3-by-¼-inch matchsticks 1 fennel bulb, cut into 3-by-¼-inch matchsticks 1 Granny Smith apple, unpeeled, cored, and cut into ½-inch wedges Directions Place the yogurt, white-wine vinegar, celery seeds, salt, and tarragon in a small bowl, and whisk to combine; set aside. Place the carrot and fennel matchsticks and apple wedges in a medium bowl. Add the reserved yogurt dressing, and toss to combine. Serve. Print