Try this Sunchoke Fennel Slaw recipe, or contribute your own.
Suggest a better descriptionUsing food processor fitted with shredding disk. Shred sunchokes with skin on. Transfer to large bowl and toss with lemon juice. Shred carrot and fennel bulb and add to sunchoke. In small bowl, stir together mayo and orange juice. Toss with sunchoke mixture, raisins and fennel fronds. Season to taste.
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Serving Size: 1 Serving (115g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 124 | ||
Calories from Fat: 60 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.6g | 9 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 5.1mg | 2 % | |
Sodium 151.3mg | 5 % | |
Potassium 160.9mg | 4 % | |
Total Carbohydrate 16.9g | 5 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 15.9g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 124
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