Fennel and Cabbage Slaw
Fennel and Cabbage Slaw Recipe 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.