Fennel, Cabbage and Carrot Slaw
by Gena Hemshaw
Dressing:
-1 cup pine nuts
-1/4 cup olive oil
-1/2 cup water
-2 tablespoon lemon juice OR apple cider vinegar
-2 tablespoon agave nectar
-dash salt
-2 tablespoon poppy seeds
Salad:
-1 medium head fennel, thinly sliced
-1/2 head red cabbage, thinly sliced
-2 large or 3 small carrots, shredded
-1/4 cup parsley, chopped
Blend dressing ingredients in a blender on high. Add poppy seeds. Dressing will keep in the fridge for a week or so in a sealed container.
Mix salad ingredients. Toss with 1/2 cup dressing (feel free to add more dressing if 1/2 cup isn’t coating thoroughly enough) and serve.
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