Fennel and Cabbage Slaw

Makes 4 servings


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.

Photo credit: Food Network

Recipe inspired by Food Network

Go Back

Your support grows healthy communities