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
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!