Recipe From: KVCC


6 cups sliced red cabbage (about 1/2 medium cabbage)
1/2 cup sliced fennel bulb (use fronds if desired)
1 cup shredded carrots( about 2 large carrots)

1/4 cup raw honey
1/4 cup apple cider vinegar
1/4 cup olive oil
Salt to taste


  1. Core and slice cabbage (approx. 1/4 in. thick)

  2. Thinly slice fennel bulb (rough chop fronds if desired)

  3. Shred carrots with box grater

  4. Put all three ingredients in medium sized mixing bowl, set aside and prepare dressing.

  5. Mix all three ingredients in small mixing bowl with whisk. Poor over cabbage, fennel and carrots. Toss until all ingredients are nicely coated.