A friend asked me permission to put this recipe in her CSA newsletter, and that reminded me that I never posted it on here. I invented that last fall, and made it several times. so here it is for you to try and enjoy!!

I did all the cutting by hand, but it’d be very easy to accelerate the process by using a mandolin! It was really delicious, I have to make it again!

Here’s what it looks like (apologies for the cellphone picture, I shall get a better one next time I make it):

Apple -Fennel slaw
6 servings,

Ingredients
2 granny smith apple, thinly julienned
1 fennel bulb, cored, thinly julienned
2 TBSP lemon juice (or so)
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1 (generous) TBSP dijon mustard (I use whole grain, it’s prettier)
1 tsp olive oil
1/2 packet stevia (or 1 tsp sugar)
1/2 TBSP (or more) poppy seeds
Salt & pepper to taste

Mix 1 TBSP of the vinegar with the lemon juice and pour over the apple juliennes as soon as they are cut (to keep from browning). Put in a big bowl

Mix the mustard, the remaining vinegar, the oil and the stevia in a little bowl, pour over the slaw. Add poppy seeds, salt and pepper and toss well.

Source: My own brain, please credit said brain if you’re going to reuse ;op

Nutritional info: TBD (I know, I say that a lot lately, I have to find an easier way to calculate! suggestions appreciated!)