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Ingredients

Directions

  • 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.

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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.

Tips

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; 0 mg cholesterol; 200 mg sodium. 9 g carbohydrates; 2 g protein;

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