Good Recipes from Friendly Eaters
Fennel, Carrot, and Apple Slaw
acraftylass.blogspot.com
¼ cup fresh lemon juice
2 tablespoons honey
1 tablespoon sugar
1 teaspoon kosher salt
1 teaspoon hot sauce
1 cup vegetable oil
1 fennel bulb, with fronds
3–4 carrots, coarsely shredded
2 apples
Whisk the lemon juice, honey, sugar, salt, and hot sauce together in a small bowl until the honey dissolves. Add the oil in a steady stream, whisking as you go. Set the dressing aside. Remove 4 fronds from the fennel, chop them coarsely, and put in a large bowl. Trim the fennel bulb, quarter it, slice thinly, and add to the bowl. Stir the dressing a couple of times to recombine and pour half of it onto the fennel. Toss well. Core and cut each apple into 1-in. dice. Add apples and carrots to the fennel and toss. Add remaining dressing and toss well. Refrigerate the slaw for 30 min. to let the flavors meld before serving. Adapted from
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