Ingredients:

  • 1 medium bulb fennel, thinly sliced
  • 2 cups green cabbage, shredded
  • 1 large carrot, grated
  • ½ cup green onions, sliced
  • 1 tablespoon fresh dill, chopped (optional)
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey or maple syrup
  • Zest of 1 lemon
  • Juice of 1 lemon
  • Salt and pepper to taste

Instructions:

  1. Thinly slice fennel using a sharp knife or mandoline. Shred green cabbage and grate the carrot. Slice green onions and chop dill if using.
  2. In a separate bowl, whisk together olive oil, apple cider vinegar, honey (or maple syrup), lemon zest, and lemon juice until well combined. Season with salt and pepper to taste.
  3. In a large mixing bowl, add sliced fennel, shredded cabbage, grated carrot, green onions, and dill. Pour the dressing over the vegetables and toss well to combine.
  4. Cover the slaw and let it chill in the refrigerator for at least 30 minutes to allow flavors to meld. Serve chilled, tossing again before plating.