Step 1

Using a mandolin or sharp knife, thinly slice the fennel bulb and apples into thin slices and then into matchsticks. Add the fennel, apples, shredded cabbage and carrots to a large bowl.

Step 2

Mix all of the remaining dressing ingredients in a medium sized bowl and pour over slaw mixture. Mix until dressing is covering all vegetables.

Step 3

Slaw can be eaten immediately or stored in the refrigerator for up to three days. Enjoy as a side or on top of sandwiches and tacos!