Brussel Fennel Apple Slaw

1. 1

   Preheat oven to 350. Lay almonds in a single layer on a sheet pan. Bake for 6-8 minutes until lightly toasted. Set aside.

2. 2

   There's a lot of shredding in this slaw -- for the ultimate ease - use the shredder attachment on your food processor. Otherwise, a box grater or mandoline work well.

3. 3

   Combine the shredded brussel sprouts, apple, carrot and fennel in a large bowl. Add a the lemon juice and toss to combine.

4. 4

   In a small skillet, toast the fennel seeds until warm, fragrant, and beginning to pop. Remove from heat and use a mortar and pestle, spice grinder or a heavy rolling pin to crush the seeds.

5. 5

   Add the mayonnaise mixture to the slaw and toss thoroughly to combine.

6. 6

   Just before serving, sprinkle with the almonds -- if you add them too early, they'll get soft.

* Per serving · 4 servings · Values may vary.