Fennel Bulb and Nampa Cabbage Coleslaw
Shared by: Plan to Eat Blog
Source: Jen Iacoboni
Ingredients
Directions
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.