Fennel, Carrot And Apple Slaw

• 1 small green cabbage, halved, cored and very thinly sliced (8 cups)
• 2 fennel bulbs, trimmed, halved, cored, and very thinly sliced (2 cups)
• 3 medium carrots, peeled and coarsely grated (1 1/2 cups)
• 2 1/2 teaspoons coarse salt
• 1 tablespoon fennel seed
• 2 shallots, peeled and chopped (1/2 cup)
• 4 tablespoons extra virgin olive oil
• 1/4 cup cider vinegar, plus
• 1 tablespoon cider vinegar
• 1/2 cup golden raisin
• fresh ground pepper
• 1 granny smith apple

1. Toss cabbage, fennel, carrots and salt in a large bowl.
2. Toast fennel seeds in a medium saute pan over medium heat, shaking the pan occsionally, until seeds are fragrant, about 3 minutes. Add shallots and 2 tablespoons oil. Cook, stirring occasionally, until shallots begin to soften, about 5-7 minutes. Stir in vinegr and raisins. Remove from heat, and let cool slightly, about 5 minutes. Stir in remaining 3 tablespoons oil.
3. Pour warm dressing over vegetables, and toss well. Season with pepper, and let stand for 30 minutes. Just before serving, core apple, cut into matchsticks, and mix into slaw.

green cabbage, fennel bulbs, carrots, coarse salt, fennel seed, shallots, extra virgin olive oil, cider vinegar, cider vinegar, golden raisin, fresh ground pepper, granny smith apple

Taken from www.food.com/recipe/fennel-carrot-and-apple-slaw-341692 (may not work)