INGREDIENTS

• 2 tablespoons extra virgin olive oil
• 2 tablespoons of mayonnaise or Vegenaise for a vegan version
• The juice and zest of 1 lemon
• Sea salt and freshly ground black pepper
• 1 10-ounce bag shredded carrots, preferably rainbow heirloom carrots
• 1 large fennel, shaved on a mandoline, fronds chopped and reserved
• ½ bunch chives, cut into 1 ½ - inch pieces

PROCEDURE

In a large bowl, whisk together the olive oil, mayonnaise or Vegenaise, lemon juice and zest, and salt and pepper until smooth.  Then toss in the carrots, fennel and fronds, and chives.  Toss thoroughly to coat.  Cover with plastic wrap and refrigerate at least one hour, and up to overnight, before serving.  You could serve right away, but letting the fennel and carrots sit in the lemon juice and salt helps to extract some of the vegetables’ juices and wilt just enough of the crunch out to make it the perfect slaw texture.print this recipe