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)Yields:
Instructions
In a food processor, shred the fennel, carrots, and cabbage.
For the dressing, combine the next 5 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. (Recipeā¦404)