Friday, February 1, 2013

Fennel and Cabbage Slaw

2 bacon strips, chopped
1 fennel bulb fronds removed and reserved, bulb cored, quartered, and thinly sliced.
1 cup thinly sliced red cabbage
2 scallions (white and green parts), trimmed and finely chopped.
1/4 cup mayonnaise
Zest of 1/2 orange
3 tbsp. red wine vinegar
1 tsp. sugar
1 tsp. kosher salt
1/2 tsp. ground black pepper.

Place the bacon in a med. nonstick skillet over med. heat. Cook until browned and very crisp, while stirring often, 6 to 8 mins. total. Transfer the bacon to a paper towel-lined plate to cool, then transfer to large bowl.

Add the fennel, cabbage, and scallions to the bacon and toss to combine. In a small bowl, whisk the mayonnaise, orange zest, vinegar, sugar, salt, and pepper together and pour over the vegetables. Toss to coat and serve. Serves 4 w/ leftovers.

I really like it :-)

cabbage slaw

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