Carrot, Apple, and Fennel Slaw

Photo: Lisa Hubbard

This variation on coleslawincludes carrots but replaces cabbage with fenneland Granny Smith applematchsticks, tossed in a tarragon-flavored dressing.


  • 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


  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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