1 Red Dog Farm Fennel bulb
2 cups shredded Red Dog Farm Carrots
2 cups shredded Savoy Cabbage
1/2 cup of minced red onion
1/2 cup chopped fresh Cilantro

DRESSING:
5 TBS fresh orange juice
1 TBS of White Balsamic Vinegar
2 tsp fresh lemon juice
1 to 1 1/2 tsp dry mustard powder
2 TBS really good quality extra virgin olive oil
1/2 tsp sea salt

Place all the dressing ingredients into a glass jar with a lid, and give it a good shake. Set aside.

Remove the top greens and stalks from the fennel bulb. Quarter the bulb and then cut out the core. Shred it using a grater, mandolin or food processor. Place it into a medium sized bowl, along with the carrot, cabbage, onion and coriander. Toss together to mix. Just before serving, give the dressing a good shake and pour it over the slaw. Mix well and serve.