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

1. 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.

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