A NICE SALAD FOR THE SOUP KITCHEN ENJOY DAN:

CARROT, APPLE AND CABBAGE SLAW FOR THE SOUP KITCHEN by CHEF DAN

Serves 20 or so

INGREDIENTS

1/4-cup grape-seed oil

2 heads of cabbage, halved, cored, and thinly sliced

4 fennel bulbs, trimmed, cored, and thinly sliced

2 apples,

1 onion chopped

6 carrots, peeled and coarsely grated

2 tablespoons fennel seeds, toasted

1/2-cup lemon juice

1 cup raisins

Sea salt and freshly ground black pepper

DIRECTIONS:

1.    Toss cabbage, fennel, carrots and a little salt in a large bowl.

2.    In a dry fry pan toast fennel seed over medium-low heat, Shaking pan until seeds are fragrant, about 2-3 minutes.

3.    Add 2 tablespoons oil and when sizzling hot add onion and cook 5-7 minutes.

4.    Stir in lemon juice and raisins.

5.    Remove from heat, and let cool, about 5 minutes.

6.    Stir in 2 tablespoons oil.

7.    Pour warm dressing over vegetables, and toss well.

8.    Season with salt and pepper.

9.    Let sit for 30 minutes.

10. Just before serving, core apple, cut into matchsticks, and mix into slaw.

   ENJOY DAN:                             BON-APPETITE!!