This recipe can be prepared in 45 minutes or less.

　　

Ingredients

For dressing:

3/4 cup clear apple cider or apple juice

　　3/4 cup plain nonfat yogurt

　　2 tablespoons chopped fresh flat-leafed parsley leaves

　　2 tablespoons finely chopped fresh dill leaves

　　

For salad:

1/2 medium head red cabbage (about 1 pound)

　　1 large fennel bulb (sometimes called anise; about 1 pound)

　　1/2 English cucumber

　　2 Granny Smith apples

　　

Make dressing:

Step 1

In a small saucepan boil cider or juice until reduced to about 3 tablespoons, about 15 minutes. Cool cider or juice slightly and in a bowl whisk together with yogurt, parsley, and dill. Dressing may be made 1 day ahead and chilled, covered.

　　

Make salad:

Step 2

Halve cabbage lengthwise and with a mandoline or sharp knife cut crosswise into very thin shreds. Trim fennel stalks flush with bulb, discarding stalks, and cut fennel and cucumber into 1/4-inch dice. Vegetables may be prepared up to this point 4 hours ahead and chilled separately, covered.

　　

Step 3

Just before serving, cut apples into julienne strips and transfer with vegetables to a large bowl. Toss salad with dressing.

　　

Nutrition Per Serving

Each serving about 146 calories and less than 1 gram fat.

　　#### Nutritional analysis provided by Gourmet