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Carrot fennel and leek slaw
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| INGREDIENTS | |
| 1 large or 2 small bulbs | fennel, trimmed and thinly sliced |
| 1leek sliced thinly | |
| 4 | carrots, peeled and thinly sliced |
| 1/4 cup | lemon juice |
| 1/2 cup | extra virgin olive oil, (EVOO) |
| 3/4 teaspoon | ground dried coriander |
| 1/4 teaspoon | salt |
PREPARATION
Toss sliced carrots and fennel.
In a separate bowl, mix together the lemon juice, EVOO, coriander and salt.
Drizzle over the slaw and toss.
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