Red Cabbage and Fennel Slaw sample on plates, being served at the Kalamazoo Farmers Market

Recipe from: KVCC

INGREDIENTS:

  • 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)

Dressing:

  • 1/4 cup raw honey

  • 1/4 cup apple cider vinegar

  • 1/4 cup olive oil

  • Salt to taste

DIRECTIONS:

  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 a small mixing bowl wita h whisk. Pour over cabbage, fennel and carrots. Toss until all ingredients are nicely coated.