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© Meredith Corporation. All rights reserved. Used with permission.
Cut off stalks from fennel; reserve tops and discard stalks. Discard any wilted outer layers and cut a thin slice from the base of the bulb. Quarter the fennel bulb lengthwise; slice very thinly. Set aside. Chop enough of the reserved fennel tops to make 1 tablespoon; set aside along with a few sprigs of the feathery leaves.
In a small screw-top jar, combine the 1 tablespoon chopped fennel tops, oil, vinegar, mustard, sugar, salt and pepper. Cover and shake well.
In a very large serving bowl, combine sliced fennel, cabbage (or coleslaw mix) and zucchini; toss gently to combine. Pour vinaigrette over cabbage mixture; toss gently to coat. Cover and chill for 2 to 24 hours.
To serve, garnish the slaw with the reserved sprigs of feathery leaves.