Rainbow Salad with Fennel
Per 2 cups
1 red bell pepper
2 cups shredded red cabbage
2 tablespoons, plus 2 teaspoons vegan mayonnaise
3 teaspoons honey
1 fennel bulb
Wash the carrot and red pepper. Grate the carrot (there should be 1⁄2 to 2⁄3 cup grated carrot). Cut the red pepper into thin strips.
Mix together the carrot, red pepper, and cabbage in a bowl. Mix the mayonnaise with the honey. Toss the vegetables with the mayonnaise mixture.
Rinse the fennel under running water and pat dry. Trim off the top and bottom of the fennel bulb.
Cut the fennel into quarters, remove the core in the middle, and cut into thin slices. Garnish the salad with the fennel.