Southwestern Tomatillo Slaw

• 4 oz red cabbage
• 1 fennel bulb
• 1 lb tomatillos, husks removed, rinsed and chopped
• 1 jicama, peeled and julienned
• 1cup carrots, julienned
• 1 bunch cilantro leaves, chopped
• For dressing:
• 1 1/2 cups fresh lime juice
• 1/2 cup champagne vinegar
• 3 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 3 tbsp chopped fresh ginger
• 1/3 cup sugar
• 1 tsp Tabasco sauce
• 3/4 tsp sea salt

1. Place dressing ingredients in blender or bowl of food processor, pulse a few times to emulsify. Transfer contents to dressing carafe or small bowl. Cover and refrigerate.
2. Slice cabbage and fennel as paper thin as possible, then roughly chop the slices and add to salad bowl. Add tomatillos, jicama, carrots and cilantro and toss lightly. Drizzle dressing over the top and toss again to coat ingredients. Cover and refrigerate for two or more hours before serving

red cabbage, fennel, jicama, carrots, cilantro, lime juice, champagne vinegar, extra virgin olive oil, garlic, fresh ginger, sugar, tabasco sauce, salt

Taken from www.epicurious.com/recipes/member/views/southwestern-tomatillo-slaw-1206635 (may not work)