Fennel Bulb and Nampa Cabbage Coleslaw
Shared by: Plan to Eat Blog
Source: Jen Iacoboni
Serving: 6
Ingredients
- 9.5 ounces Napa Cabbage
- 1.75 ounces Fennel Bulb
- .9 ounces or 2 Garlic Scapes (another option would be to use 1 clove garlic)
- 2 Tablespoons Mayonnaise
- 1 Tablespoon Raw Honey
- 1.5 teaspoons Himalayan Sea Salt
- 1 Small Lime
Directions
Place cabbage, fennel bulb and garlic scapes in a food processor and pulse until chopped and well combined.
In a separate bowl whisk together 2 Tablespoons mayonnaise, 1 Tablespoon honey, 1.5 teaspoons salt, juice from one small lime.
Combine all ingredients and mix well making sure the vegetable mix is well coated with the sauce. Taste and add additional salt or mayonnaise to your personal preference.
Serve immediately or chill in the fridge to serve at a later time. Mix well before serving.
Serve over chicken or fish tacos or protein of choice.