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Savoy Cabbage and Fennel Slaw
Chill: 2 hrs
Ingredients
- 1 medium fennel bulb with leafy tops
- 1/3 cup olive oil
- 1/3 cup white balsamic or white wine vinegar
- 1 tablespoon coarse-grain brown mustard or Dijon-style mustard
- 1 to 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 8 cups thinly sliced savoy cabbage (about 1 small head) or one 16-ounce package (8 cups) shredded cabbage with carrot (coleslaw mix)
- 1 small zucchini, cut into 2-inch matchstick-size pieces
Directions
1. Remove upper stalks from fennel, including feathery leaves; reserve leaves and discard stalks. Discard any wilted outer layers on fennel bulbs; cut off a thin slice from base of each bulb. Quarter each fennel bulb lengthwise; slice very thinly. Set aside. Chop enough of the reserved fennel leaves to make 1 tablespoon; set aside along with a few sprigs of the feathery leaves.
2. For vinaigrette:In a small screw-top jar with a tight-fitting lid, combine the 1 tablespoon chopped fennel leaves, olive oil, vinegar, mustard, sugar, salt and black pepper. Cover and shake well. Set aside.
3. In a very large serving bowl, combine the sliced fennel, cabbage and zucchini. Pour the vinaigrette over cabbage mixture. Toss lightly to coat. Cover and chill for 2 to 24 hours.
4. To serve, garnish with reserved sprigs of feathery leaves.
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Make Ahead Tip:
Place salad in plastic container and chill in the refrigerator for up to 24 hours. Transport in an insulted cooler with ice packs.
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Tip:
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A mandoline makes slicing the fennel simple.
