Servings: 6 to 8

1 14 - 16 oz. bag of Coleslaw 1 14 - 16 oz. bag of Coleslaw
1 Fennel bulb 1 Fennel bulb
1 Red Apple 1 Red Apple
¼ c. Apple Cider Vinegar ¼ c. Apple Cider Vinegar
3 T. Maple Syrup or Honey 3 T. Maple Syrup or Honey
2 T. Extra Virgin Olive Oil 2 T. Extra Virgin Olive Oil
¼ t. dry mustard ¼ t. dry mustard
¼ t. Pepper ¼ t. Pepper

Place coleslaw in a large bowl.
Slice the fennel bulb into thin slices and then cut the slices into thirds. Add to the bowl.
Cut the apple into slices approximately ¼" x 2". Add to the bowl. (You want the fennel and apple slices to roughly resemble the cabbage slices in the coleslaw in size).
In a small bowl, combine the vinegar, syrup, oil, and spices. Whisk until emulsified. Pour over the slaw ingredients in the bowl and using a rubber spatula, toss until well coated. Serve.