Kerby's Culinary Corner
Recipe: Fennel and Cabbage Slaw
1 fennel bulb, core removed, quartered and sliced very thin, fronds reserved
1 cup thinly sliced purple cabbage
2 scallions, chopped
2 strips bacon, cooked crisp and chopped
For the dressing:
1/4 cup mayonnaise
3 tablespoons red wine vinegar
3 tablespoons chopped fennel fronds
1 teaspoon sugar
Toss the fennel, cabbage, scallions and bacon together in a medium bowl. Whisk the mayonnaise, vinegar, fennel fronds, sugar, salt
and pepper (to taste) in a small bowl. Add the dressing to the slaw and toss to coat.
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