Fennel & Cabbage Coleslaw

Food-loving naturopath/nutritionist/herbalist, here to share the vego/pescetarian gems I find. I'm Sydney-based but work with clients around Australia and the world online. I also mentor small businesses, to grow a biz you love. Just google my name to find out more.

1 small green cabbage (about 1 pound), shredded (about 5 cups)

1 small fennel bulb, thinly shaved (about 1 cup), reserve the fronds for garnish

1 small red onion, thinly sliced (about ¾ cup)

1 tart-crisp apple, such as Granny Smith or Honeycrisp, peeled, cored and julienned

1 teaspoon kosher salt, plus more to taste

¼ cup apple cider vinegar

¼ cup neutral oil, such as grapeseed or canola

Juice of 1 lime (about 2 tablespoons)

2 teaspoons honey, or more to taste

1 teaspoon celery seed

½ teaspoon freshly cracked black pepper

½ cup loosely packed chopped fresh cilantro, mint, basil or a fresh tender herb of your choosing

Directions at washingtonpost.com

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