You might know fennel for its flavorful seeds, often embedded in breads (think: rye) and sausages. But the underground bulb of this versatile veggie is another edible part with spicy-sweet taste that’s enjoyed cooked or raw—such as in this crunchy, colorful salad. Mixed with shredded green or purple cabbage and thinly sliced red onion, then tossed with a zesty, citrus-balsamic dressing, it’s a side dish that rivals any vinegar-based or creamy coleslaw that’s ever graced your plate.
Kick heavy mayo to the curb! This coleslaw’s creaminess comes from Greek yogurt, a lower-fat dressing alternative that makes this quick side dish a pleasantly nutritious picnic addition. For your mixed greens, pick colorful cabbage or go with a broccoli slaw for hearty crunch and a little nutrient variety.
When you make a meal in a slow cooker, you can “prep and forget,” going about your day while it takes care of the cooking. Another advantage is that you’ll probably have leftovers, giving you a quick lunch or a dinner for another day. This Beans & Greens recipe is not only hearty and nutritious, it freezes well. Why not make a batch, pack it up and relax knowing you’ve got a healthy meal ready to go when you need it?
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