Name: Fennel Slaw with Creamy Avocado Dressing
Ingredients: 2 fennel bulbs (with much of the green stem); 4 carrots; 0.25 red or green cabbage; 1 avocado; 2 tablespoons white balsamic vinegar (or lemon juice); 6 tablespoons olive oil; 1 teaspoon salt (or to taste); 3 drops stevia (or a drizzle of honey); 0 fresh orange juice to thin it (or water for low carb version)

Fennel Slaw with Creamy Avocado Dressing

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Course Salsas, Salads & Slaws

Servings 8 servings

Ingredients

2 fennel bulbs with much of the green stem
4 carrots
0.25 red or green cabbage
1 avocado
2 tablespoons white balsamic vinegar or lemon juice
6 tablespoons olive oil
1 teaspoon salt or to taste
3 drops stevia or a drizzle of honey
fresh orange juice to thin it or water for low carb version

Instructions

In a food processor, shred the fennel, carrots, and cabbage. For the dressing, combine the next 5 ingredients in a blender or food processor, using salt to taste. It will be very thick, so add juice or water in a thin stream to get it to the right, creamy consistency. Combine with the vegetables.Optional: Use other vegetables with the fennel, like snow peas, celery, red onion, etc. (Recipe♦404)

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Fennel Slaw with Creamy Avocado Dressing

Fennel Slaw with Creamy Avocado Dressing

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