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1. Core unpeeled apples, then julienne. Place in a large bowl. Add a squeeze of lemon juice and toss to coat. Thinly shred cabbage with a sharp knife and slice peppers. Add to apples. If using fennel, remove fronds and set aside. Cut out and discard fennel core. Place cut-side down on a chopping board, then thinly slice. Add to apple mixture.
2. For dressing, squeeze ¼ cup (50 mL) of juice from lemons into a small bowl. Stir in mayonnaise, yogourt, celery seeds and salt until evenly mixed. Drizzle over salad and toss until evenly coated. Cover and refrigerate until cold, at least 2 hours. Will keep well overnight. If using fennel, top salad with fronds just before serving.

• 2 g protein
• 11 g fat
• 14 g carbohydrates
• 290 mg sodium
• 2 g fibre
• 95 mg calcium
• 152 calories