Categories: Sides
Ingredients
- 1/2 tsp fennel seeds
- 3 tbsp. olive oil
- 3 tbsp. white balsamic vinegar
- 1 tsp honey
- 8 oz. multicolored carrots, peeled and cut into ribbons with a vegetable peeler
- 2 cups shredded cabbage
- 2 cups shredded green cabbage
- 1 large fennel bulb, very thinly sliced, plus fronds reserved for garnish
- 1 bunch large radishes, very thinly sliced
- 1 bunch scallions, thinly sliced
- 1 cup fresh parsley leaves
Directions
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Using a mortar and pestle, grind the fennel seeds. Transfer to a large bowl. Whisk in the oil, vinegar, and honey; season with salt and pepper. Toss with the veggies and parsley; season. Cover and refrigerate for at least 1 hour and up to 1 day. Before serving, toss the salad; season. Top with fennel fronds.