Summer Green Cabbage Slaw

• ½ head green cabbage, cored and thinly sliced
• 2 apples, sliced into matchsticks (submerge in 2 cups ice water with 1 tbsp lemon juice until ready to assembly)
• 1 fennel, cored and thinly sliced (submerge in 2 cups ice water with 1 tbsp lemon juice until ready to assembly)
• ½ c parsley, coarsely chopped
• ½ c sliced almonds, toasted
• ½ c Hellmann’s Mayonnaise
• Zest and juice of 1 large lemon, more or less to taste
• 1 tbsp honey
• Pinch of Kosher Salt & Cracked Pepper

In a small bowl, whisk together the Hellmann’s Mayonnaise, lemon zest and juice, honey, salt and pepper.

In a large serving bowl, combine the cabbage, apple, fennel and half of the parsley and almonds.

Add dressing and toss. Garnish with remaining parsley and almonds. Keep chilled until ready to serve. This can be assembled up to a day in advance.

Recipe developed by Chef Anna Rossi