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INGREDIENTS 1 cup rutabaga, peeled and grated 1 cup carrot, grated 1/2 cup fennel, sliced thinly 1/2 cup fresh citrus juice 2 Tablespoons fennel tops, crumbled DIRECTIONS Stir together rutabaga, carrot and fennel until completely mixed. Toss with citrus juice and fennel tops. Refrigerate for 1-2 hours before serving. Cover and refrigerate leftovers. Slaw stays crunchy for several days. NOTE: Try a combination of citrus juices to accentuate the flavors of the root veggies. Tangerine and lemon are great together! Copyright © 2011 Stefanie Samara Hamblen |
