Brussel Fennel Apple Slaw

• 3/4 pound brussel sprouts, roots trimmed, shredded
• 1 granny smith apple, (skin on) seeded and cored, shredded
• 1 carrot, peeled and shredded
• 1/2 fennel bulb, cored and shredded
• squeeze of lemon juice
• 1 teaspoon fennel seed
• 4 teaspoons sugar
• 2 tablespoons distilled white vinegar
• 2 tablespoons mayonnaise
• 1/4 cup sliced almonds

1. Preheat oven to 350. Lay almonds in a single layer on a sheet pan. Bake for 6-8 minutes until lightly toasted. Set aside.
2. There's a lot of shredding in this slaw -- for the ultimate ease - use the shredder attachment on your food processor. Otherwise, a box grater or mandoline work well.
3. Combine the shredded brussel sprouts, apple, carrot and fennel in a large bowl. Add a the lemon juice and toss to combine.
4. In a small skillet, toast the fennel seeds until warm, fragrant, and beginning to pop. Remove from heat and use a mortar and pestle, spice grinder or a heavy rolling pin to crush the seeds.
5. Add the mayonnaise mixture to the slaw and toss thoroughly to combine.
6. Just before serving, sprinkle with the almonds -- if you add them too early, they'll get soft.

brussel sprouts, granny smith apple, carrot, fennel bulb, lemon juice, fennel seed, sugar, white vinegar, mayonnaise, almonds

Taken from food52.com/recipes/36033-brussel-fennel-apple-slaw (may not work)