Pickle Fennel Slaw

Pickle and fennel slaw
 by Stacey Amagrande

1 fennel bulb, cored, tops removed and sliced super thin
1/2 cabbage, sliced super thin
1 lg. stalk green onion, sliced thin
2-3 T mint, minced (or fresh herb of choice)
3 oranges, cut into segments
1T honey
8 oz. Pistol Packin’ pickles chopped
pickle juice reserved
2 T sunflower seed (optional)
Salt and pepper

Combine honey and pickle juice in a small bowl season with salt and pepper. Toss all other ingredients in a large bowl, pour honey mixture over slaw and mix well; Let sit over night for enhanced flavor; Keeps for up to 2 weeks.