Start by making the dressing so you can toss the slaw as soon as you’re done cutting. I like to use a small canning jar, but you can also add the ingredients to a large, glass mixing bowl and whisking together. Add 2 tablespoons of extra virgin olive oil, 2 tablespoons of fresh lemon juice, 1-2 teaspoons of honey, 1 tablespoon of minced fresh herb of choice, and some salt and pepper to taste (about ⅛ of a teaspoon each to start). Close the jar and shake vigorously or add everything to a large mixing bowl and whisk together. Set it aside.

Cut the red onion in half through the root end and remove the outer skin from one of the halves. Thinly slice the onion and place it in a bowl of water to soak. This helps to mellow some of the sharpness from raw onion.

Thinly slice the fennel bulb, place the slices on top of each other and thinly slice again into matchsticks. The matchsticks should be around ⅛ to ¼ of an inch. Repeat with the apples in roughly the same size. Optionally, if you have a mandolin with a julienne blade, this can be used for both the fennel and apples.

Drain the onion slices and add them along with the fennel and apple matchsticks to a large mixing bowl. If placing in the same mixing bowl as the dressing, give it a good whisk again before adding the ingredients. Otherwise, shake the jar of dressing again before adding to the bottom of a large mixing bowl and add the fruits and vegetables. Toss everything together and taste, adding more salt and pepper if needed. Set aside to marinade in the dressing for 20-30 minutes before serving for the best flavor.