Fennel, Apple + Cabbage Salad

Fresh, crunchy + delicious

Ingredients

• 1 large fennel, shaved paper thin - including the stems

• 1/2 green cabbage, thinly shredded

• 4 celery ribs, chopped

• 3 green onions, chopped

• 1 Granny Smith apple, sliced thin and cut into matchsticks

• 1/2 bunch fresh mint, chopped

• 1/2 bunch fresh cilantro, chopped

• 1/2 cup toasted slivered almonds, toasted in 350 oven for 10 min

• 1/3 cup fresh squeezed lemon juice

• 1/3 cup olive oil

• 2 tsp. salt

• Crushed black pepper

• 1 Serrano chili (optional)

Instructions

• Mix all the ingredients thoroughly

• Let it sit out for 30-60 min for the flavors to steep.

• Refrigerate and enjoy either cold or at room temperature

notes

• Serves 6

• Leftovers are even better!

Adapted from and thanks to Sivan’s Kitchen for the recipe