1 each fennel bulb
- 1 stalk celery, sliced thin on bias
- 2 TBS cilantro, chopped1 ea green onion, sliced
- 1 lime juiced
- 1 tablespoon sherry vinegar
- 3 TBS extra virgin olive oil, Arbosana
As needed sea salt, ground coriander, ground pepper and sugar julienne fennel into large non reactive container with celery; toss in cilantro and green onion; squeeze fresh lime juice onto slaw; add vinegar and oil; add seasonings; set aside for service.