Apple & Fennel Slaw
Dressing:
1 Tbsp Dijon mustard
1 tsp sugar
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 cup extra virgin olive oil
1/4 cup apple cider vinegar
For the salad:
1 small purple cabbage, shredded
1 fennel, finely sliced
1 green apple, finely sliced
1 Honeycrisp apple, finely sliced
1 cup slivered almonds
1/2 cup dried cranberries
In a small bowl, whisk together mustard, sugar, salt, pepper and oil. When the ingredients are well combined, add the vinegar and whisk until dressing is a smooth consistency.
In a large bowl, add cabbage, fennel, apple, almonds and cranberries.
Pour dressing over the vegetables and toss well.
Serve immediately.
