Harvest Season Slaw

Can you say Crrrrunch?

Prep time:  25 minutes
Serves:  4-6

2 cups shredded cabbage
2 bulbs (about 2 cups) shredded fennel bulb and lower portion of the stems
2 apples, cored, sliced, and shredded
2 ears cooked corn, kernels cut off the cob (about 1 1/2 cups)
1 cup shredded carrot
1/2 cup shredded sweet onion
mint leaves, one leaf for each year of age of the cook, chopped
juice from two lemons (about 4 TB)
3-5 tablespoons olive oil
freshly ground black pepper

Get busy with your food processor, using the thin slice disk.  Place all ingredients in a large salad bowl, and toss with lemon juice and olive oil, and season with salt and pepper.

Then crunch.

Photo and Recipe by Tod Dimmick

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