• 1 small fennel bulb, shredded
• 1 medium carrot, shredded
• 1 small red or yellow bell pepper, chopped
• 1 granny smith apple, diced (place in lemon water until ready to use)
• 1 green onion, thinly sliced
• 1/2 Roma or 4 cherry tomatoes, diced
• 2 tbsp mayonnaise
• 2 tbsp plain yogurt
• 1 tbsp cider vinegar
• 1 tbsp chopped parsley
• 1/2 tsp dried dill weed
• 1/8 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp sugar
• pinch ground pepper

Combine fennel, carrots, bell pepper, tomatoes, apple, and green onions in a medium bowl.

Combine mayonnaise, yogurt, vinegar, parsley, dill, cumin, salt, sugar, and black pepper in a small bowl until smooth. Add to vegetables and toss to coat. Refrigerate, covered, until ready to serve.