Raw Fennel Slaw
2 medium sized fennel bulbs
2 teaspoons finely diced green onion, shallots or red onion
1/4 cup olive oil
2 tablespoons fresh squeezed lemon juice
1/2 tablespoon raw sugar
1/2 teaspoon sea salt
pinch of dry mustard seed
1 heaping tablespoon fresh finely chopped mint
Slice the 2 fennel bulbs into thin strips either using a mandolin (if you have one), a quality multi-purpose vegetable peeler/julienne slicer, or just cut it with a sharp, serrated knife. Set aside.
In a large mixing bowl, whisk together the olive oil, lemon juice, raw sugar, sea salt and mustard seed until well blended. Add in the sliced fennel, diced green onion and fresh chopped mint and toss to evenly coat and blend. Allow slaw to marinate for a minimum of 2 hours before serving cold or at room temperature. Makes about 4 servings.