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Carrot, Apple, and Fennel Slaw Recipe


1/2 cup plain nonfat yogurt
2 tablespoons white-wine vinegar
1/2 teaspoon celery seeds
1/4 teaspoon coarse salt
1 tablespoon freshly chopped tarragon
1 pound carrots, peeled and cut into 3-by-1/4-inch matchsticks
1 fennel bulb, cut into 3-by-1/4-inch matchsticks
1 Granny Smith apple, unpeeled, cored, and cut into 1/2-inch wedges



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