Apple, Fennel & Carrot Slaw in Orange Vinaigrette

Prep 15 min

Cook 0 min

Ready in 15 min

Serving 4

Ingredients

• 1 tbsp Extra virgin olive oil

• 1 tbsp Rice vinegar

• 1 medium Navel orange (juiced)

• 1 tbsp Parsley, fresh (minced)

• 1 tbsp Chives (minced)

• 1 pinch Kosher salt (season to taste)

• 1 dash Black pepper (season to taste)

• 1 bulb(s) Fennel (julienned)

• 1 large Apple (Granny Smith)

• 2 medium Carrots (julienned)

Instructions

1. To make the vinaigrette, mix the olive oil,rice vinegar , orange juice, chopped parsley, chives, salt and pepper and set aside. If possible, use a glass measuring cup to mix in so it’s easier to pour later on.

2. Remove core from fennel bulb and trim so you are left with just the bottom bulb. Cut the apple into quarters and remove core, leaving the skin on.

3. Julienne the fennel, apple and carrot and place in a medium bowl. Alternatively, you can shred using a large-holed cheese grater.

4. Pour vinaigrette into bowl and toss well to combine.

Note:If you have a mandolin, you can julienne everything very easily and save time