Ingredients Jump to Instructions ↓

  1. 1 medium fennel bulb

  2. 1/3 cup olive oil

  3. 1/3 cup white balsamic or white wine vinegar

  4. 1 tablespoon snipped fresh parsley

  5. 1 tablespoon coarse-grain brown mustard or Dijon-style mustard

  6. 1 - 2 teaspoons sugar

  7. 1/2 teaspoon salt

  8. 1/4 teaspoon freshly ground black pepper

  9. 8 cups thinly sliced savoy cabbage (about 1 small head) or one 16-ounce package (8 cups) shredded cabbage with carrot (coleslaw mix)

Instructions Jump to Ingredients ↑

  1. Remove upper stalks from fennel; discard stalks. Discard any wilted outer layers on fennel bulbs; cut off a thin slice from base of bulb. Quarter fennel bulb lengthwise; slice very thinly. Set aside.

  2. For vinaigrette:

  3. In a small screw-top jar with a tight-fitting lid, combine the olive oil , vinegar , parsley, mustard, sugar, salt, and black pepper. Cover and shake well. Set aside.

  4. In a very large serving bowl , combine the sliced fennel, cabbage and zucchini. Pour the vinaigrette over cabbage mixture. Toss lightly to coat. Cover and chill for 2 to 24 hours.


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