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1/2 head cabbage, cut into strips
1-2 heads fennel, cut into thin strips
2 oranges, peeled, sectioned, seeded and diced
2 carrots, “peeled” into ribbons
2 green onions, sliced finely
1 lemon, zested and juiced
1 Tablespoon olive oil
1 Tablespoon honey
dash salt

In a large bowl, mix cabbage, fennel, oranges, green onions and lemon zest.
In a small jar, combine lemon juice, olive oil, honey and salt. Shake to combine.
Pour dressing over salad and toss until all the veggies are coated with dressing.
If you prefer a crunchy salad, serve immediately.
For a softer, marinated salad, cover and refrigerate for 2 hours before serving.
Salad will last up to a week if covered and refrigerated.

Copyright © 2013 Stefanie Samara Hamblen