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Apple Fennel Salad Hot

Apple Fennel Salad
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Main Ingredients Vegetarian
Course Salads
Meal LunchDinnerHealthy Snack
Preparation Method Raw
Difficulty Easy
Prep Time 30 Minutes
IC Diet Scale Bladder Friendly

The apple, cheese and lemon zest combine to give this slaw/salad such a nice, crisp tart flavor that you won't realize there's no vinegar or acid in the dressing.


  • 2 medium fennel bulbs, cored and thinly sliced
  • 2 apples, halved, cored and thinly sliced
  • 1/4 head of green cabbage, thinly chopped
  • 1/2 cup grated Pecorino Romano cheese or Parmesan (substitute a younger cheese if your bladder can't tolerate Parmesan).
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons chopped flat-leaf parsley
  • 1 tablespoon grated lemon zest
  • 1/2 teaspoon coarse salt
  • 1/8 teaspoon freshly ground pepper
  • chopped, roasted nuts (toasted almonds or other IC friendly nut)


Preparing the Fennel Bulbs: Remove fennel tops and reserve green, feathery fronds. Trim root ends; halve, core and thinly slice fennel bulbs, using a mandoline or very sharp knife. Chop 1 tablespoon fronds and set aside for garnish.

In a large bowl, combine sliced fennel bulbs, apples, cabbage, cheese, olive oil, parsley, lemon zest, salt and pepper; toss gently.

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