Fennel and Cabbage Salad with Dired Cranberries and Apples
1 large bulb fennel, roots trimmed and very thinly sliced
1/2 small head of green cabbage, very thinly sliced
1 apple, unpeeled, cored and cut into matchsticks
A generous 1/4 cup dried cranberries
1 tablespoon olive oil
3 tablespoons lemon juice
1 teaspoon fennel seeds
1 teaspoon ground pepper
1. Combine the fennel, cabbage, apple and cranberries in a large salad bowl.
2. In a small glass, whisk together the olive oil, lemon juice, fennel sees and ground pepper. Pour the dressing over the salad and toss until incorporated. Refrigerate for 15 minutes and enjoy!