Fennel is a bit higher in sodium than other vegetables (about 121 mg per bulb) so I like to pair it with other ingredients that have very little sodium. In this slaw, the dressing has no sodium, and the remaining slaw ingredients contribute very little sodium to the dish but add a ton of texture and flavor. If that's still too much sodium for you (about 31 mg per cup of the prepared slaw), you could always substitute cabbage for the fennel.
Servings: Makes about 8 cups Sodium: 31 mg sodium per cup Time: 20 minutes
Dressing ingredients: 1/4 cup apple cider vinegar
1/2 cup olive oil
1 Tablespoon honey
1 tsp unsalted mustard
ground black pepper to taste
2 bulbs of fennel, sliced thin
1 medium apple, sliced thin
2 small shallots, sliced thin
1 cup pomegranate seeds
1/2 cup unsalted pecans, chopped and toasted
1/4 cup parsley, chopped
1) For the dressing, combine all dressing ingredients in a small bowl and whisk together. Or use a jar and shake to combine (that's how I make my dressings). Dressing can be made a day in advance or just before dressing the slaw.
2) In a large bowl, combine the fennel, apple and shallots and toss with dressing. Top with pomegranate seeds, pecans, and parsley and serve immediately.