• 3 green apples (peeled, cored, sliced)
  • 1 head nappa cabbage (thin slice green leaves)
  • 1 fennel bulb (cored and sliced)
  • 1 carrot (peeled battonette)
  • 1 cup Mayo (2 yolks, 1 ½ c salad oil, 2 tsp. dry mustard, 1 ½ tsp. lemon juice)
  • 1 T apple cider vinegar
  • 1 tsp. lemon juice
  • 3 T fennel leaves (chopped)
  • Salt and pepper to taste
  1. Mayo – add yolks to mixing bowl; add a bit of oil first slowly while vigorously whisking to make initial emulsion. Add a bit of your mustard and acid to stabilize. Then proceed to add the oil in a slow stream until desired consistency is reached.
  2. Cut vegetables into strips. Toss with mayo and spices and acids to make slaw.