I’ve been wanting to make more dishes with fennel. It has this taste that I’ve always been fond of – and it’s full of vitamin C, fiber, folate and many other vitamins. I’d love to see it used more in North America cuisine. I kept the dressing for the slaw light with no added sugars, and kept it simple. It went great with dinner tonight and I’m hoping you like it as much as I did.
2 cups purple cabbage, sliced
1 fennel bulb, diced
1 medium scallion, diced
1/3 cup mayonnaise (I used an olive oil based one)
4 tablespoons fennel fronds, diced
4 tablespoons red wine vinegar
1 tablespoon dried parsley
sea salt and pepper, to taste
In a large bowl combine the red cabbage, fennel and shallot. In a smaller bowl mix together the mayonnaise and red wine vinegar. Then add the fennel fronds, parsley, salt and pepper. Add to the slaw and toss well to coat. Serves 4-6 as a side dish.
*I choose an olive oil based mayonnaise to cut back on calories and fat, which is quite easy to make.