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Epicurious

Cabbage and Fennel Slaw

Recipe information

  • Yield

    serves 4

Ingredients

2 tablespoons sherry vinegar or apple-cider vinegar
1 tablespoon olive oil
1/4 cup raisins
Coarse salt and freshly ground pepper
1 fennel bulb (with green fronds)
1/2 head green cabbage (about 1 pound)
1/2 cup walnuts, toasted (see page 365) and coarsely chopped

Preparation

  1. Step 1

    In a large bowl, whisk together vinegar, oil, and raisins; season with salt and pepper.

    Step 2

    Cut off and reserve 1/4 cup feathery green fronds from fennel; trim off and discard stalks. Using the large holes of a box grater, coarsely grate fennel bulb, then cabbage. Transfer fennel fronds, grated fennel and cabbage, and walnuts to bowl with dressing. Season with salt and pepper; toss to combine, and serve.

Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine’s editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
TagsSlawSaladRaisinDried FruitFruitFennelRoot VegetableVegetableGreen CabbageCabbageLeafy GreensWalnutNutStarterSideLunchDairy FreeGluten FreeVegetarianQuickEasy30 Minutes or LessNo-CookCookbooks
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