• 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.

  • 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.

  • 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; 9 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 7 g monounsaturated fat; 0 mg cholesterol; 200 mg sodium. 253 mg potassium; 9 g carbohydrates; 3 g fiber; 5 g sugar; 2 g protein; 729 IU vitamin a; 25 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 65 mcg folate; 0 mcg vitamin b12; 40 mg calcium; 1 mg iron;