October 24, 2016
1/4 cup Tangerine Balsamic Vinegar
1 cup Greek yogurt
1/3 cup Blood Orange Olive Oil
2 teaspoons Thai Ginger Sea Salt
1 teaspoon ground black pepper
1 small fennel bulb, shredded
1 medium cabbage, cored, shredded
1/2 pack of crispy bacon, crumbled
1 bunch scallions, thinly sliced
1/2 cup parsley, minced
4 firm apples, peeled, cored and shredded
Mix all ingredients in a large bowl and let sit in the fridge overnight.
Also great when served after sitting for a couple of days.
Serve with fried chicken and drop biscuits. Enjoy!
tangy tangerine balsamic vinegar
blood orange olive oil
thai ginger sea salt