Cabbage and Fennel Slaw

Ingredients

• 1  medium fennel bulb
• 1/3  cup olive oil
• 1/3  cup white balsamic or white wine vinegar
• 1  tablespoon snipped fresh parsley
• 1  tablespoon coarse-grain brown mustard or Dijon-style mustard
• 1  to 2 teaspoons sugar
• 1/2  teaspoon salt
• 1/4  teaspoon freshly ground black pepper
• 8  cups thinly sliced savoy cabbage (about 1 small head) or one 16-ounce package (8 cups) shredded cabbage with carrot (coleslaw mix)

Directions

Remove upper stalks from fennel; discard stalks. Discard any wilted outer layers on fennel bulbs; cut off a thin slice from base of bulb. Quarter fennel bulb lengthwise; slice very thinly. Set aside.

For vinaigrette: In a small screw-top jar with a tight-fitting lid, combine the olive oil, vinegar, parsley, mustard, sugar, salt, and black pepper. Cover and shake well. Set aside.

In a very large serving bowl, combine the sliced fennel, cabbage and zucchini. Pour the vinaigrette over cabbage mixture. Toss lightly to coat. Cover and chill for 2 to 24 hours.

Make-Ahead Tip: Place salad in plastic container and chill in the refrigerator for up to 24 hours. Transport in an insulted cooler with ice packs.

Tip: A mandoline makes slicing the fennel simple.