Broccoli Slaw with Turnips & Fennel

This healthy broccoli slaw recipe is flavored with a bright mint- and chile-spiked dressing. Go for broccoli with long stalks (versus broccoli crowns), as they're the base of this slaw. If you can't find broccoli with stalks still attached, packaged broccoli slaw works as well (look for it near other slaw mixes). Mild white turnips (aka Hakurei or salad turnips) are sweeter than more common purple-topped turnips, but both work here.

Ingredients

• 2 ½ pounds broccoli with long stalks2 eaches large carrots, shredded

• 1 large fennel bulb (about 8 ounces), trimmed, halved and very thinly sliced

• 8 ounces small turnips, preferably white salad turnips (Hakurei), peeled and very thinly sliced

• 1 medium crisp apple, such as Fuji, julienned

• 1 ½ teaspoons salt

• 3 tablespoons mayonnaise

• 3 tablespoons sour cream

• 2 tablespoons lemon juice

• ⅓ cup chopped fresh cilantro

• 2 tablespoons finely chopped jalapeño pepper, or more to taste

• 1 tablespoon chopped fresh mint

Directions
Step 1
Cut stalks from broccoli; set crowns aside. Trim the stalks and peel with a vegetable peeler. Cut into matchsticks with the julienne blade on a mandoline or hand-cut enough to yield 3 cups. Gather 2 cups of small florets from the crowns.

Step 2
Combine the stalks and florets along with carrots, fennel, turnips and apple in a large bowl. Sprinkle with salt and gently stir to combine.

Step 3
Whisk mayonnaise, sour cream and lemon juice in a small bowl. Stir in cilantro, jalapeno and mint. Pour the dressing over the slaw and mix well.

Tips
Make Ahead Tip: Refrigerate for up to 1 day; toss again before serving.

Nutrition Facts
Serving Size: About 3/4 Cup

Per Serving:
63 calories; protein 1.3g 3% DV; carbohydrates 8g 3% DV; exchange other carbs 0.5; dietary fiber 2.7g 11% DV; sugars 4.1g; fat 3.4g 5% DV; saturated fat 0.8g 4% DV; cholesterol 3mg 1% DV; vitamin a iu 2718.6IU 54% DV; vitamin c 26.5mg 44% DV; folate 42.2mcg 11% DV; calcium 37mg 4% DV; iron 0.5mg 3% DV; magnesium 14.1mg 5% DV; potassium 264.6mg 7% DV; sodium 347.5mg 14% DV; thiaminmg 4% DV.

Exchanges:
1 Vegetable, 1/2 Fat