Sunday, July 11, 2010

Red Cabbage and Fennel Slaw

Red cabb
age. Destined for a slaw with fresh shaved fennel. I used a recipe on by Melissa d'Arabian. Yum! Serves 4.


  • 1 fennel bulb, core removed, cut into quarters, and sliced very thinly, fronds reserved
  • 1 cup thinly sliced purple cabbage
  • 2 scallions, chopped
  • 2 strips bacon, cooked crisp and chopped

For the dressing:

  • 1/4 cup mayonnaise
  • 3 tablespoons red wine vinegar
  • 3 tablespoons chopped fennel fronds
  • 1 teaspoon sugar
  • Salt and freshly ground black pepper


Toss the fennel, cabbage, scallions, and bacon together in a medium bowl. Whisk the mayonnaise, vinegar, fennel fronds, sugar, and salt and pepper, to taste, in a small bowl. Add the dressing to the slaw and toss to coat.

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