- ¼ cup fresh lemon juice
- 2 tablespoons honey
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 1 teaspoon hot sauce
- 1 cup vegetable oil
- 1 fennel bulb, with fronds
- 3–4 carrots, coarsely shredded
- 1 red delicious apple
- 1 Granny Smith apple
- Whisk the lemon juice, honey, sugar, salt, and hot sauce together in a small bowl until the honey dissolves. Add the oil in a steady stream, whisking as you go. Set the dressing aside.
- Remove 4 fronds from the fennel, chop them coarsely, and put them in a large bowl. Trim the fennel bulb, quarter it, slice it thinly, and add it to the bowl.
- Stir the dressing a couple of times to recombine and pour half of it onto the fennel. Toss well.
- Core and cut each apple into 1-inch dice. Add the apples and carrots to the fennel and toss.
- Stir the dressing again to recombine, then pour it into the slaw and toss well. Refrigerate the slaw for 30 minutes to let the flavors meld before serving.