Fennel, Blueberry & Poppyseed Coleslaw

15 8 servings, 1 cup (250 mL) each
Recipe By
1
(0) 0 Reviews
Prep Time
15
min.
Total Time
15
min.
Servings

8 servings, 1 cup (250 mL) each

What You Need

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Make It

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  • Cut ends off fennel; discard. Cut bulb lengthwise in half; remove and discard core. Cut fennel halves crosswise into thin slices; place in large bowl.
  • Add celery, onions, parsley and dressing; mix lightly. Gently stir in blueberries.

Substitute

Substitute chopped fresh mint for the parsley.

Make Ahead

To prepare salad ahead of time, combine all ingredients except blueberries. Refrigerate up to 2 hours. Gently stir in blueberries just before serving.

Servings

  • 8 servings, 1 cup (250 mL) each

Healthy Living

Diet Exchange

  • 1/2 Carbohydrates
  • 1 Fats

Nutrition Bonus

This salad, made with a variety of foods, can fit into a healthy eating plan.

Nutritional Information

Serving Size 8 servings, 1 cup (250 mL) each
AMOUNT PER SERVING
Calories 90
% Daily Value
Total fat 3.5g
Saturated fat 0.5g
Cholesterol 0mg
Sodium 180mg
Carbohydrate 14g
Dietary fibre 3g
Sugars 8g
Protein 1g
   
Vitamin A 4 %DV
Vitamin C 25 %DV
Calcium 4 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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