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Print this Recipe    Fennel Carrot

Fennel and Carrot Salad

1 bulb fennel
2 large carrots
1/4 head of red cabbage
3 green onions
Balsamic vinaigrette

Remove top stalks and outer leaves of fennel (save for stock),
slice in half lengthwise. Slicing across cut into match sticks and
place in bowl. Clean carrots, slice in half lengthwise and cut
into thin match sticks about 2 inch long. Add carrots to bowl.

Shred cabbage thinly and add to bowl.

Finely slice the green and light green part of green onions lengthwise
then cut to 2 inch long, add to bowl.

Drizzle with Balsamic vinaigrette, toss and set in fridge to marinate
a few hours.

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