Makes 4 servings
Read the original recipe here.
1 lemon, juiced
1 tbsp Dijon mustard
½ tbsp cider vinegar
1 tsp sugar
½ tsp salt
1 tbsp olive oil
2 large fennel bulbs, trimmed, tough outer leaves removes, and very thinly sliced
1 small head of red cabbage, heart removed, thinly sliced
4 scallions, white and green parts, thinly sliced
In a medium bowl, whisk together the lemon juice, mustard, vinegar, sugar, and salt. Add the remaining ingredients and toss to combine.