Lemon-mint fennel and apple slaw

Shake up your recipe repertoire with this new take on slaw. It’s lemony, crisp, and refreshing, making it a super side dish to serve alongside just about any roasted or grilled entrée. A mandoline, vegetable slicer, or the slicing disk of a food processor makes thinly slicing the fennel, celery, and apple very easy. If you don’t have any of the these, make sure to carefully use a good, sharp knife. Fennel is at its best from fall through the early spring. Look for bright white, unblemished bulbs with no signs for drying. You’ll need 1/4 cup chopped fennel fronds and 2 lemons to prepare the recipe.