Fennel Slaw
  • 1 fennel bulb, with stems cut off, but keep some of the fronds
  • 1 small green cabbage, with outer leaves removed
  • 1 large carrot, peeled
  • 1 lemon
  • 1 tablespoon anise seeds
  • 1 tablespoon fennel seeds
  • 3 tablespoons mayonnaises
  • 1/3 cup balsamic vinegar
  • 1/3 cup white wine vinegar
  • 1 tablespoon of mustard
  • dash of hot sauce
  • salt and pepper to taste
  1. If you have a food processor, get it out now and use it to shred the cabbage, fennel and carrots. If not, chop everything up finely or use a mandoline. I ended up using only half of my cabbage because it was huge, but if you get a small enough cabbage, you could use the whole thing - use your judgment. Place all of the veggies in a large bowl and squeeze a whole lemon over the top and mix it all up.
  2. Meanwhile, toast the anise and fennel seeds in a small frying pan on medium. Keep an eye on them, as they toast quickly and you don't want them burnt. Combine with veggies.
  3. Combine the mayonnaises, vinegars, mustard, hotsauce in a small bowl and whisk it all together. Pour over the slaw and use hands (clean) to coat the vegetables or give a few good stirs with a spoon. Chill for an hour in the fridge. The slaw can be kept for up to a day or so and the fennel gives the cabbage a great bite. I suggest bringing this to your next picnic because it makes plenty for sharing.
Normally, I roast fennel, but this is great to make when it's a bit warmer out, I decided that a cool coleslaw would be perfect with shredded fennel. I’m not big on the mayo drenched type of colesaw, but this has a bit of nayonaise (yes, you can use regular mayo if you want).