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.