Winter cabbage salad with fennel and carrots

Here is the perfect recipe that will allow you to use your CSA fresh cabbage, carrots, fennel and lemon!

Ingredients:

• 1 2 1/2- lb cabbage, quartered, cored, very thinly sliced.

• 1 fresh fennel bulbs, trimmed, halved, very thinly sliced.

• 1 garlic clove, very thinly chopped or crushed.

• 4 carrots, (don't peel them! A lot of the vitamins are in the skin!) coarsely shredded.

• 3/4 cup mayonnaise (home made with olive oil is best).

• 2 tbsp fresh lemon juice.

• 1/2 tsp sugar.

• 1/2 tsp hot pepper sauce (or to taste).

Instructions:

Combine cabbage, fennel, garlic, and carrot in large bowl.

Whisk mayonnaise, lemon juice, sugar, and hot sauce in medium bowl to blend.

Season dressing to taste with salt and pepper.

Add dressing to cabbage mixture; toss to coat.

Season slaw to taste with salt and pepper.

Refrigerate at least 1 hour and up to 2 hours, tossing occasionally.

Transfer to serving bowl and enjoy!

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