Cabbage Fennel Apple Slaw

By Kielian Baird

Serving Size: 4-6 

Ingredients:

1. 1 head of cabbage, thinly sliced 

2. 1 large fennel bulb, thinly sliced 

3. 4 tablespoons reserved fennel fronds 

4. 2 ½ large honey crisp apples, thinly sliced, divided 

5. ¼ cup shelled sunflower seeds

6. ¼ cup olive oil 

7. 2 tablespoons apple cider vinegar 

8. 1 tablespoon lemon juice 

9. ¼ cup greek yogurt 

10. 2 tablespoons dill leaves 

11. Salt and pepper to taste

Instructions:

1. In the body of a small blender, add the olive oil, vinegar, lemon juice, yogurt, dill, salt, and pepper. Blend until emulsified. Set aside. 

2. In a large bowl, combine the cabbage, fennel, and apples. Pour over the dressing and toss well. Taste for seasoning, add more salt and pepper if needed. 

3. Plate the salad and top with the sunflower seeds and fennel fronds. 

4. Serve immediately as a great side dish!