Fennel and Carrot Slaw

Number of Servings: 4

Salad Ingredients:

1 fennel bulb, stalks removed, cored (save some fronds for garnish)
2 carrots, grated or cut into ‘matchstick’ pieces
1 apple, unpeeled, grated or cut into small pieces
1 stalk of celery, thinly sliced
¼ cup (60 mL) chopped green onions
¼ cup (60 mL) chopped fresh flat-leaf parsley

Vinaigrette:

1 shallot, minced
½ tablespoons (25 mL) apple cider vinegar
1 tablespoon (15 mL) apple jelly, melted
1 teaspoon (5 mL) coarse-grained or regular Dijon mustard
¼ teaspoon (1.5 mL) cayenne pepper
3 tablespoons (45 mL) vegetable or grapeseed oil
Sea salt; freshly ground black pepper

Method:

1. Prepare fennel by cutting off the stalks and removing the core. Coarsely grate it, or manually (or with a grater or mandolin) shave it into very thin slices.
2. Prepare vinaigrette: In a large salad bowl, mix together the minced shallot, vinegar, apple jelly, mustard and cayenne. Whisk in oil. Season to taste.
3. Add the fennel, carrots, apple, celery, onions, and parsley to the bowl. Gently combine all ingredients.