Tangy Apple Fennel Slaw

3 Granny Smith apples, thinly sliced

1 bulb fennel, thinly sliced

1/4 cup lemon juice

1 tablespoon cream-style prepared horseradish

1 tablespoon olive oil

1 teaspoon honey

1/4 teaspoon salt

1/8 teaspoon pepper

Lemon peel strips, if desired


  1. In large bowl, place apples and fennel.
  2. In small bowl, mix lemon juice, horseradish, oil, honey, salt and pepper until blended. Pour over apples and fennel; toss to coat. Garnish with lemon peel.




From the recipe file of
Full Moon Natives