Apple And Fennel Slaw

• 2-1/2 whole Apples, Unpeeled, Cored And Cut Into Matchsticks
• 3 Tablespoons Lemon Juice, Freshly Squeezed
• 2 cups Red Cabbage Shredded
• 2 cups Green Cabbage Shredded
• 1/2 cups Carrots, Shredded
• 1 cup Craisins
• 1 bulb Fennel, Large, Trimmed And Cut Into Matchsticks
• Salt And Pepper
• _____
• FOR THE DRESSING:
• 1/4 cups Walnut Oil
• 1-1/2 Tablespoon Cider Vinegar
• 2 teaspoons Honey

1. Everything should be cut/shredded/sliced into approximately the same size. If you don't have a food processor (like me), this might take you a little bit of time.
2. Put the apple pieces in a small bowl with the lemon juice, tossing them to coat. Set aside. (This is so the apples don't turn brown on you.)
3. To make the dressing, whisk together briskly the walnut oil, vinegar, and honey in a small bowl.
4. In a large bowl, mix together the cabbage, carrots, fennel and craisins.
5. Now add everything together. Add the apples to the cabbage mix. Toss. Add the dressing and toss again. Season with salt and pepper, if desired, though it tastes good without it.
6. To me, this tastes better if it sits for a little bit. The veggies soften just a tad. So stick it in the fridge for a while. This has lasted three days for us with no problems; it hasn't gone longer than that because we eat it all!
7. (Recipe adapted from an Earthbound Farms recipe.)

apples, lemon juice, red cabbage, green cabbage, carrots, craisins, bulb fennel, salt, dressing, ubc, vinegar, honey

Taken from tastykitchen.com/recipes/salads/apple-and-fennel-slaw/ (may not work)