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CREAMY FENNEL AND CABBAGE SLAW


3 each fennel bulbs

1/2 head of cabbage

2 each lemons

1/4 cup olive oil

1/2 cup sour cream

salt and pepper


Trim off the stalks from the fennel bulb. Reserve some green fronds. Split the bulb, cut out the core, and slice it crosswise very thin.

Zest the lemons, and juice them. Add this to the fennel. Mix in the olive oil, salt, and pepper. Let this sit for 15 minutes.

Shred the cabbage, and mix it with the fennel and sour cream.

Chop about 1/2 cup of the fennel tops, and mix in just before serving.


Option: Double the fennel and omit the cabbage for a more pungent slaw. Serve this, or the original, on a bed of arugula or radicchio for a colorful variation.


by Burk done at the Mt Vernon Farmers Market


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