Yield: serves 6
1/3 cup Pistachios, roasted & salted
3 medium fennel bulbs, halved lengthwise, cored & thinly sliced
2 medium radicchio heads, cut in fours, cored & thinly sliced
1 small savoy cabbage, thinly sliced
1/4 cup fennel fronds
1/4 cup flat-leafed parsley, chopped
2 Tbs jalapeno, chopped
1 Tbs lemon zest
1/4 cup lemon juice, fresh
1 tsp Yacon Syrup
1/3 cup olive oil
Salt & Pepper, to taste
Preheat oven to 350 F.
Spread the pistachios on a pan and toast in oven for about 5 minutes, until fragrant. Transfer to a bowl to cool, then coarsely chop.
In a large bowl, toss the chopped fennel, radicchio and savoy. Add the parsley, jalapeno, fennel fronds and lemon zest. Toss again.
In a small bowl, whisk the lemon juice with Yacon Syrup until completely combined. Then whisk in the oil.
Pour the dressing mix over the salad and add pistachios. Season with salt and pepper, to taste.
Let slaw stand at room temperature for at least 15 minutes to absorb flavor.