For the dressing:

1/4 cup mayonnaise

3 Tbsp. red wine vinegar

3 Tbsp. chopped fennel fronds

1 tsp. sugar

Salt and freshly ground black pepper

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For the salad:

1 fennel bulb, core removed, cut into quarters, and sliced very thinly, fronds reserved

1 cup thinly sliced purple cabbage

2 scallions, chopped

2 strips bacon, cooked crisp and chopped

For the dressing:

1. Whisk mayonnaise, vinegar, fennel fronds, sugar, and salt and pepper, to taste, in a small bowl.

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For the salad:

1. Toss fennel, cabbage, scallions, and bacon together in a medium bowl.
2. Add the dressing to the slaw and toss to coat.

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Photo credit: Food Network

Recipe inspired by Food Network