Name: Fennel and Apple Slaw
Prep time: 15 min
Total time: 15 min
Ingredients: 3 cups shredded cabbage; 1 medium sized fennel bulb (2 cups when shredded); 1 extra large apple, or two medium sized apples (2 cups when sliced); 1 cup shredded carrot; 3/4 cup vegan mayonnaise (I like to use Just Mayo); 1 teaspoon dijon mustard; 2 teaspoons water; 2 teaspoons pure maple syrup; 2 teaspoons apple cider vinegar; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/8 teaspoon celery seed

Ingredients

Scale

3 cups shredded cabbage
1 medium sized fennel bulb (2 cups when shredded)
1 extra large apple, or two medium sized apples (2 cups when sliced)
1 cup shredded carrot
3/4 cup vegan mayonnaise (I like to use Just Mayo)
1 teaspoon dijon mustard
2 teaspoons water
2 teaspoons pure maple syrup
2 teaspoons apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon celery seed

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Instructions

Using a mandolin or sharp knife, thinly slice the fennel bulb and apples into thin slices and then into matchsticks. Add the fennel, apples, shredded cabbage and carrots to a large bowl.
Mix all of the remaining dressing ingredients in a medium sized bowl and pour over slaw mixture. Mix until dressing is covering all vegetables.
Slaw can be eaten immediately or stored in the refrigerator for up to three days. Enjoy as a side or on top of sandwiches and tacos!

Prep Time: 15 mins
Category: Side, Gluten Free, Vegan