CABBAGE AND FENNEL SLAW

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Cabbage and Fennel Slaw image

Categories     Cabbage

Yield serves 4

Number Of Ingredients 7

2 tablespoons sherry vinegar or apple-cider vinegar
1 tablespoon olive oil
1/4 cup raisins
Coarse salt and freshly ground pepper
1 fennel bulb (with green fronds)
1/2 head green cabbage (about 1 pound)
1/2 cup walnuts, toasted (see page 365) and coarsely chopped

Steps:

  • In a large bowl, whisk together vinegar, oil, and raisins; season with salt and pepper.
  • Cut off and reserve 1/4 cup feathery green fronds from fennel; trim off and discard stalks. Using the large holes of a box grater, coarsely grate fennel bulb, then cabbage. Transfer fennel fronds, grated fennel and cabbage, and walnuts to bowl with dressing. Season with salt and pepper; toss to combine, and serve.

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