Adapted from www.foodnetwork.com

  • 1 fennel bulb, core removed, cut into quarters, and sliced very thinly, fronds reserved
  • 1 cup thinly sliced purple cabbage (try with your napa cabbage too if you like)
  • 2 scallions, chopped
  • optional: 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.