- 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
- 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.
- Cut vegetables into strips. Toss with mayo and spices and acids to make slaw.
