THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING
Cover Story

Cabbage and fennel slaw

Cabbage and fennel slaw (Photo by Wendy Maeda/Globe Staff; styling by Sheryl Julian and Catherine Smart)
August 17, 2011

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

Text size +

The perfect tangy topper for your sandwich, fennel and cabbage slaw is a refreshing change from traditional slaw.

1 small head green cabbage, cored, quartered, and very thinly sliced
1 small head purple cabbage, cored, quartered, and very thinly sliced
1 head fennel, halved and very thinly sliced
3 carrots, grated
1 bunch scallions, sliced
1/2 bunch fresh parsley, chopped
1/2 cup mayonnaise
1/2 cup seasoned rice wine vinegar
Grated rind and juice of 2 limes
Salt and pepper, to taste

1. In a large bowl, combine the green and purple cabbages, fennel, carrots, scallions, and parsley. Toss well.

2. In another bowl, whisk together the mayonnaise, rice vinegar, lime rind and juice, salt, and pepper. Pour the dressing over the slaw and toss well. Taste for seasoning and add more vinegar or salt, if you like.

Catherine Smart