When used raw like this in this salad, fennel has a mild licorice flavor that is a bit unexpected in a coleslaw. It’s perfect as a simple, crunchy salad or served as a side dish to pork.
1/4 head green cabbage
1/8 fennel bulb, cored and thinly sliced
2 tablespoons fennel fronds, roughly chopped
1 scallion, white and light green parts, thinly sliced
Juice of 1/2 lemon, or to taste
1 teaspoon apple cider vinegar
1/2 teaspoon sugar
Salt, to taste
Freshly ground black pepper
1/4 green apple, thinly sliced
1 tablespoon chopped fresh parsley
1. Remove any tough outer pieces of cabbage and cut away the core. Shred cabbage (or thinly slice) and place in a bowl along with fennel slices and fronds and scallion.
2. In a small bowl, combine lemon juice, apple cider vinegar, sugar, salt and pepper. Toss to combine with cabbage mixture and refrigerate until ready to serve. Toss in apple and parsley just before serving.