- 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.
