Fennel, Carrot, Apple Slaw with Toasted Hazelnuts and Sultanas

Recipe - Fennel, Carrot, Apple Slaw with Toasted Hazelnuts and SultanasThis slaw is a pleasant, fresh combination of Autumn ingredients when other salad ingredients begin to wane.  The flavours are refreshing with a great combination of textures and flavors. If you are able to get your hands on some hazelnut oil, I highly recommend it as it adds just the right amount of toasted hazelnut loveliness. 
 

For the Slaw:

1/4 head of cabbage, finely shredded
1 organic carrot, finely grated
1 apples, quartered and finely sliced
1 fennel bulb, finely sliced
1/4 cup fresh parsley, finely minced
1/3 cup hazelnuts, toasted, and roughly chopped
1/2 cup organic sultanas/raisins
 

For the Dressing:

1/4 cup rice wine vinegar
1/4 cup apple cider vinegar
2-3 T hazelnut oil (or olive oil if you don’t have hazelnut oil)
2 T Sweetree raw honey
1 tsp sea salt
fresh ground pepper
 
Toss slaw ingredients in large salad bowl.  Add dressing ingredients and mix well.  Let sit for 10-15 minutes for flavors to blend. Makes salad for 4

by Sarah Wadsworth - The Seasonal Alchemist
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