Ingredients
3 tablespoons unfiltered apple-cider vinegar
3 tablespoons extra-virgin olive oil
1 teaspoon sugar
Kosher salt and freshly ground pepper
4 celery stalks, thinly sliced on the bias (2 cups), plus 1/4 cup chopped leaves
1 fennel bulb, julienned (3 cups), plus 1/4 cup chopped fronds
2 medium golden beets, peeled and julienned (2 cups)
2 tablespoons minced chives
1/3 cup lightly packed chopped fresh mint leaves
Preparation
In a large bowl, whisk together vinegar, oil, sugar, 2 teaspoons salt, and 1/4 teaspoon pepper. Add celery, julienned fennel, and beets, tossing to evenly coat. Stir in fennel fronds, celery leaves, chives, and mint; serve. Slaw can be covered and refrigerated, without fronds and herbs, up to 2 days.
