Spring Fennel Slaw

SLAW:
» 1 large (or 2 small) fennel bulbs, thinly sliced
» 1 small head purple cabbage, chopped or shredded
» 3 rainbow carrots, spiralized, julienned, or thinly sliced
» 2 green onions, chopped (leek would work nicely here too)
Note: fennel fronds are edible and add a lovely aesthetic!

DRESSING:
» 1/4 cup extra virgin olive oil
» 2 tablespoons apple cider vinegar
» juice from one lemon
» drizzle of maple syrup (trust me)
» sea salt and pepper to taste

Whisk together. Toss into slaw. Simple and fresh. Enjoy!