Fennel Slaw with Creamy Avocado Dressing

Ingredients

2
fennel bulbs (with much of the green stem)
4
carrots
1⁄4
red or green cabbage
1
avocado
2 tablespoons
white balsamic vinegar (or lemon juice)
6 tablespoons
olive oil
1 teaspoon
salt (or to taste)
3 drops
stevia (or a drizzle of honey)
 
fresh orange juice to thin it (or water for low carb version)
Yields:
servings

Instructions

In a food processor, shred the fennel, carrots and cabbage. For the dressing, combine the next five ingredients in a blender or food processor, using salt to taste. It will be very thick, so add juice or water in a thin stream to get it to the right, creamy consistency. Combine with the vegetables.Optional: Use other vegetables with the fennel, like snow peas, celery, red onion, etc.