Recipe: Cabbage and Fennel Slaw
If you want a great salad to accompany virtually any main dish, this is the recipe you want to make with your farmers market or garden bounty. It's not too tart, and the flavors are bright and refreshing. It's an ideal summery side dish!
- 1 small cabbage (the size of a baseball)
- 3 large scallions (purple, if possible)
- 1 small head fennel, fronds removed
- 1/8 cup extra-virgin olive oil
- 2 tablespoons cider vinegar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 tablespoon sugar
Cut cabbage in half and cut out the core; slice very thinly across the core, and place the slices into a large mixing bowl.
Trim half of the green ends of the scallions, and chop very thin; add to the cabbage.
Cut the fennel in half vertically, then slice each half very thinly; add to the cabbage.
Combine the oil, vinegar, salt, pepper and sugar; mix thoroughly, then pour over the cabbage. Stir to coat the cabbage with the dressing, place into a covered storage container and refrigerate for at least 1 hour (the longer, the better).
This recipe was written by Mary Bilyeu and originally posted on AnnArbor.com on July 12, 2011.