Fennel Slaw With 3 C'S: Carrots, Clementines, And Cucumbers

• 1 bulb of fennel
• 2 medium carrots, peeled
• 1 small cucumber, peeled, quartered, seeded, and sliced
• 3 clementines, peeled, de-skinned, and sectioned (squeeze the pulp after sectioning and get all the juice out to add to the slaw), or other citrus available to you
• 1/2 cup golden raisins
• 1/2 cup fresh apple cider
• 1 sprig fennel fronds, roughly chopped
• 1/2 cup good olive oil
• salt & pepper to taste
• 1/2 cup chopped walnuts (Optional)
• Note: If Clementines are not available, use another juicy, flavorful orange, like fresh mandarins

1. Place the golden raisins in the apple cider and let soak while you prepare the slaw.
2. Grate the fennel with a box grater, using the largest grate size. It will be difficult and the fennel will look fairly decomposed, but it works out nicely. Place in a non-reactive bowl.
3. Grate the carrots using a large grate size.
4. Add the sliced cucumbers.
5. Add the sectioned clementines and their juices from the squeezed pulp.
6. Sprinkle in the fennel fronds.
7. Add the olive oil directly to the soaking raisins, blend well, and finish off with salt and pepper to taste. Pour this dressing directly into the slaw, and mix all ingredients thoroughly.
8. Let slaw sit in the refrigerator for a few hours, tossing every now and then to marry the flavors. Serve Cold.
9. Optional: Add walnuts and mix thoroughly. I like this particular slaw without nuts.

fennel, carrots, cucumber, clementines, golden raisins, apple cider, fennel, olive oil, salt, walnuts, if clementines

Taken from food52.com/recipes/8175-fennel-slaw-with-3-c-s-carrots-clementines-and-cucumbers (may not work)