Apple, Jicama and Fennel slaw
1 green apple, cored
1 large bulb fennel, fluffy fronds removed close to the bulb
1 bulb jicama, peeled
I wait to chop everything, so the apple doesn't brown. I gather the following-add to taste. You'll want enough of the following to really coat the salad.
Olive oil (I don't use much, maybe a Tbspn or so)
Coconut vinegar (you can also use rice vinegar, or apple cider vinegar)-1/4 c-with sharp vinegar's, use a little less and add more as you go!
large pinch of salt
large pinch of pepper
1-2 Tbspn of honey (I tend to go more if I have a sharp vinegar)
pinch of garlic powder
One large spoon full of
I chop everything in to thick-ish match sticks and place in a large bowl and toss with the vinaigrette. I like to chill it for a while and stir up before I serve it. Its crunchy, sweet and sour, and yummy. Perfect for picnics! If you wanted, you could add sweet onion or orange slices for extra variety too.