Recipe by Alison Ladman.
So many traditional Thanksgiving foods are rich and heavy, it’s a good idea to balance things by also serving something fresh and light.
So we blended thinly sliced fresh fennel and dried apricots with a vinegary yogurt-mayonnaise dressing to create a slaw that is both hearty enough to stand up to the other Thanksgiving dishes, but fresh and light enough to not add to the weight of the meal.
Start to finish: 20 minutes. 8 servings.
Ingredients
1/2 cup plain Greek-style yogurt
1/4 cup mayonnaise
3 tablespoons white balsamic or cider vinegar
1 tablespoon honey
1 tablespoon poppy seeds
11/2 teaspoons salt
1/2 teaspoon ground black pepper
3 fennel bulbs, white parts only, trimmed and thinly sliced
1 cup thinly sliced dried apricots
1 cup snow pea pods
Directions
In a large bowl, whisk together the yogurt, mayonnaise, vinegar, honey, poppy seeds, salt and pepper. Add the fennel, apricots and snow pea pods, then toss to coat. Serve chilled.
Per serving (values are rounded to the nearest whole number): 120 calories; 30 calories from fat (22 percent of total calories); 4 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 23 g carbohydrate; 3 g protein; 4 g fiber; 470 mg sodium
