Fennel Slaw

1  Orange, juiced 

2 T  Bragg’s apple cider vinegar 

¼ Red onion, minced 

¼ t  Celtic sea salt, or Himalayan crystal salt 

splash  umeboshi plum vinegar 

squirt  Sriracha, or other smooth hot sauce 

pinch  Coriander, ground 

Black pepper, freshly ground 

3 Fennel bulbs 

Combine all ingredients except fennel and allow to stand for at least 15 minutes to 

macerate. Be sure to remove tops from fennel bulbs. Cut off stem end, and slice on a 

mandolin slicer very thinly. (Benriner brand slicers, available at Asian markets, are the 

best. Just be sure to watch your fingers! Use the slicing guard). Pour marinade over 

fennel and allow to stand another 5 minutes before serving. 

OM factor: 

Celtic Sea Salt 

All the salts of the world are not equal! OM cooking recipes usually do not include 

salt, as we use other ingredients such as nama shoyu to add flavor to foods. Iodized 

table salt is definitely a no-no, and not a substitute. The iodized salt is simply pure 

sodium chloride that has been completely refined from it’s natural source adding 

nothing but a lifeless chemical of sodium to the body. Natural sea salts such as Celtic 

or Himalayan Crystal are gathered by hand and kept in their original form as living 

crystals which the body can use. They also include a myriad of trace minerals from the 

sea that are essential for a healthy body, much like un-pasteurized soy sauce and 

umeboshi plum vinegar. These minerals also impart flavor nuances that increase our 

taste sensations. www.himalayancrystalsalt.com is a wonderful resource for 

information about the need for natural salts for health.