Fennel Carrot Slaw
Crisp, tangy & refreshing, this slaw makes an excellent side dish or burger/sandwich topping.
- 2 ½ Fennel Bulbs
- 10 large ribs of Celery
- 5 large Carrots, peeled
- 50/50 blend of Peanut Oil & Olive Oil to taste
- 50/50 blend of Cider Vinegar & Rice Wine Vinegar to taste
- Salt & Pepper
Wash the vegetables.
Using a mandoline (or, in a pinch, a sharp knife), thinly slice the fennel bulbs, celery & carrots.
Mix the vegetable slices together in a bowl with some of the oils and vinegars. Taste and add additional oil, vinegar, pepper and salt to taste.
Once the slaw has the right flavor and consistency, serve it immediately or put it in the refrigerator until you need it.