1/4 cup Manischewitz Borscht

2 tablespoons lemon juice

1/4 cup Tuscanini Extra-Virgin Olive Oil

2 teaspoons zaatar

2  cloves garlic, minced or 2 cubes Gefen Frozen Garlic

2 teaspoons Dijon

salt

pepper

2 cups shredded fennel

2 cups shredded red cabbage

1/4 cup freshly chopped parsley

1 and 1/2 cups chopped dill pickles