Raw Beet Slaw with Fennel, Tart apple and Parsley

Dressing
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon finely grated orange zest
1/2 teaspoon honey
1/2 teaspoon kosher salt or fine sea salt
1/8 teaspoon freshly ground black pepper
Slaw
1/2 fennel bulb, cored and thinly sliced lengthwise
½ tart apple, such as Granny Smith--cored, sliced into ¼- to 1/8-inch-thick
pieces, then stacked and sliced into 1/4- to 1/8-inch-thick matchsticks
1 cup flat-leaf parsley leaves, finely chopped
1 medium red beet--peeled, ends trimmed, sliced into 1/4- to 1/8-inch-thick
pieces then stacked and sliced into 1/4- to 1/8-inch-thick matchsticks

1. Make the dressing: In a small bowl, whisk together the oil, lemon juice, orange zest, honey, salt and pepper and set aside.

2. Make the slaw: In a medium bowl, toss together the fennel, apple and parsley leaves. Add two-thirds of the dressing. In a small bowl, combine the beet with the remaining dressing. Add the beet to the fennel-apple mixture and toss once or twice to combine (don’t over mix; otherwise the beets will stain the fennel and apple). Serve immediately (or refrigerate up to 8 hours before serving; let the slaw sit out at room temperature for 30 minutes before serving).

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user DEBCOPE01.