Broccoli, Apple, Fennel Slaw

Before I begin this post I will admit that I am a southerner who does not really like coleslaw. I know, I know, where did my parent's go wrong? However I LOVE this slaw! I think because it's not made with raw cabbage, it's really so much better and on a completely different level than most coleslaw's.

While on our cleanse in March we whipped up this little number to serve along with some fish. If you eat a lot of fish you know you're always looking for ways to add some flavor or change it up a little. This recipe does just that without missing a beat.

If you've never tried fennel, I highly recommend you try it. It's a root vegetable that a lot of people say tastes like licorice . I'm not a big licorice fan either and I still love fennel, especially raw! The textures in this slaw really adds the fun to any fish dish. You can top the fish with the slaw or just use it as a side.

This is definitely one of the cleanse recipes that we'll be using a lot!

Broccoli, Apple, Fennel Slaw

1 teaspoon grated lemon zest, plus 1 tablespoon lemon juice
1 tablespoon apple sauce
3 broccoli stalks, peeled and julienned (about 1 1/2 cups)
1/2 bulb fennel, thinly sliced
1 carrot, peeled and julienned
1/2 tart apple, peeled, cored, and julienned


In medium bowl, whisk together lemon zest and juice, applesauce, and 1 tablespoon water. Season with salt. Stir in broccoli, fennel, carrot, and apple until combined. Serve slaw with fish.

Recipe adapted from Whole Living Magazine