2fennel bulbs (with much of the green stem)
1⁄4red or green cabbage
2 tablespoonswhite balsamic vinegar (or lemon juice)
6 tablespoonsolive oil
1 teaspoonsalt (or to taste)
3 dropsstevia (or a drizzle of honey)
In a food processor, shred the fennel, carrots, and cabbage.
For the dressing, combine the next 5 ingredients in a blender or food processor, using salt to taste. It will be very thick, so add juice or water in a thin stream to get it to the right, creamy consistency. Combine with the vegetables.
Optional: Use other vegetables with the fennel, like snow peas, celery, red onion, etc. (Recipe♦404)