Recipe Summary

20 mins
2 hrs


Ingredient Checklist


Instructions Checklist
  • 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.

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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

Instructions Checklist
  • To serve, garnish with reserved sprigs of feathery leaves.


Place salad in plastic container and chill in the refrigerator for up to 24 hours. Transport in an insulted cooler with ice packs.


A mandoline makes slicing the fennel simple.

Nutrition Facts

121 calories; total fat 9g; saturated fat 1g; polyunsaturated fat 1g; monounsaturated fat 7g; cholesterolmg; sodium 200mg; potassium 253mg; carbohydrates 9g; fiber 3g; sugar 5g; protein 2g; vitamin a 729IU; vitamin c 25mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 65mcg; vitamin b12mcg; calcium 40mg; iron 1mg.