Fennel Bulb and Nampa Cabbage Coleslaw

Source

Jen Iacoboni

Ingredients

Display units in Metric

9.5	ounces	Napa Cabbage
1.75	ounces	Fennel Bulb
.9	ounces	or 2 Garlic Scapes (another option would be to use 1 clove garlic)
2	Tablespoons	Mayonnaise
1	Tablespoon	Raw Honey
1.5	teaspoons	Himalayan Sea Salt
1	Small	Lime

Place cabbage, fennel bulb and garlic scapes in a food processor and pulse until chopped and well combined.

In a separate bowl whisk together 2 Tablespoons mayonnaise, 1 Tablespoon honey, 1.5 teaspoons salt, juice from one small lime.

Combine all ingredients and mix well making sure the vegetable mix is well coated with the sauce. Taste and add additional salt or mayonnaise to your personal preference.

Serve immediately or chill in the fridge to serve at a later time. Mix well before serving.

Serve over chicken or fish tacos or protein of choice.

Place cabbage, fennel bulb and garlic scapes in a food processor and pulse until chopped and well combined.
In a separate bowl whisk together 2 Tablespoons mayonnaise, 1 Tablespoon honey, 1.5 teaspoons salt, juice from one small lime.
Combine all ingredients and mix well making sure the vegetable mix is well coated with the sauce. Taste and add additional salt or mayonnaise to your personal preference.
Serve immediately or chill in the fridge to serve at a later time. Mix well before serving.
Serve over chicken or fish tacos or protein of choice.

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