Fennel, Apple, and Cabbage Slaw


4 cups    shredded cabbage: savoy or green

2    large carrots, peeled and grated or cut
into matchsticks 

1    fennel bulb, sliced thin

2     granny smith apples, cut into matchsticks 

1    small red onion, sliced thin 

½ cup    cilantro, finely chopped

½ cup   mayonnaise (see recipe on page 4, or Hellman’s)

½ cup     Smak Dab Honey Horseradish

½ cup     canola oil

2    limes, juiced (or 1 lemon)

1 clove    garlic, finely grated

3 tbsp    apple cider vinegar 

2 tbsp     honey 

1 tsp     sea salt

10 turns    on a pepper mill 

3 tbsp     chopped almonds, optional 

3 tbsp     pumpkin seeds, optional

In a large bowl, combine the cabbage, carrots, fennel, apple, red onion and cilantro. 

In a separate bowl, mix together the mayo, mustard, oil, lemon or lime juice, garlic, vinegar, honey, salt and pepper. Pour the dressing over the sliced vegetables and toss well. Season the slaw with salt and pepper and refrigerate for about 1 hour. Before serving, top with the chopped almonds and pumpkin seeds, if desired.