Creamy Waldorf Slaw

Soft licorice notes from the fennel make this refreshing, sweet, and savoury side something special. Serve on a bed of cooked quinoa, or in butter lettuce leaves for a wrap.

Dressing

1/2 cup (125 mL) plain Greek yogurt or plain coconut yogurt (for dairy-free and vegan)
1 Tbsp (15 mL) vegan mayonnaise
1 Tbsp (15 mL) lemon juice
1 Tbsp (15 mL) extra-virgin olive oil
1 Tbsp (15 mL) honey or maple syrup
1/2 tsp (2 mL) sea salt

Slaw

1 bulb fennel, cored and cut into thin strips
1 apple, cored and cut into thin strips
2 stalks celery, diced
1 cup (250 mL) halved red or green grapes (or a mixture)
1 cup (250 mL) toasted walnut halves, roughly chopped, divided
1/4 cup (60 mL) dried currants or raisins

Whisk all dressing ingredients together in small bowl. Cover and chill until ready to use.

Toss all slaw ingredients together in large bowl, reserving 1/4 cup (60 mL) walnuts for garnish. Add prepared dressing, mixing well to combine. Serve immediately, garnishing each serving with a scattering of reserved walnuts, or cover and refrigerate for up to 1 day.

Serves 6.

Each serving contains: 244 calories; 5 g protein; 16 g total fat (2 g sat. fat, 0 g trans fat); 24 g total carbohydrates (15 g sugars, 4 g fibre); 253 mg sodium

source: "Spring Slaws", alive #390, April 2015