(Click here to get a PDF of this recipe: Vegetable Ceviche in Cucumber Cups)

Fennel, Celery and Apple Slaw

Ingredients

• 3 tablespoons olive oil
• 2 ½ tablespoons apple cider vinegar
• 1 ½ tablespoon coarsely chopped fresh tarragon
• 2 teaspoons fresh lemon juice
• ¼ teaspoon sugar
• 3 celery stalks, thinly sliced diagonally
• ¼ cup coarsely chopped celery leaves
• 2 small fennel bulbs, thinly sliced
• 1 tablespoon fennel fronds chopped
• 2 firm, crisp apples, julienned

• Salt and pepper to taste

Method

Whisk olive oil, vinegar, tarragon, lemon juice and sugar together in a medium bowl.  Add remaining ingredients.  Toss to coat and season to taste with salt and pepper.