Fennel-Cabbage Slaw

Fennel-Cabbage Slaw
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.

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