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, to taste

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, salt, and pepper together in a small bowl.

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