Fennel and Celery Slaw Salad

Ingredients

• 4 ribs celery from the heart thinly sliced
• 1  bulb fennel trimmed
• 10 leaves basil fresh thinly sliced
• 0.3 cup olive oil extra-virgin
• 6 servings salt and pepper black freshly ground
• 0.5 pound slaw salad mix shredded
• 2 teaspoons sugar 
• 3 tablespoons citrus champagne vinegar 

Equipment

• bowl
• whisk

Directions

1. Mix vinegar and sugar in the bottom of a bowl and whisk in oil.
2. Add slaw to bowl. Chop fennel fronds and add to cabbage. Quarter the fennel bulb, cut away the core and thinly slice, add to cabbage.
3. Add the celery and basil to the salad, toss to combine, season liberally with salt and pepper, to your taste.