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- 1 lemon, juiced
- 1 tbsp Dijon mustard
- tbsp cider vinegar
- 1 tsp sugar
- tsp salt
- 1 tbsp olive oil
- 2 large fennel bulbs, trimmed, tough outer leaves removes, and very thinly sliced
- 1 small head of red cabbage, heart removed, thinly sliced
- 4 scallions, white and green parts, thinly sliced
Directions:View on Big Girls Small Kitchen
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