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© Meredith Corporation. All rights reserved. Used with permission.
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.
Combine oil, vinegar, parsley, mustard, sugar, salt and pepper in a small screw-top jar with a tight-fitting lid. Cover and shake well. Set aside.
Combine the sliced fennel and cabbage (or coleslaw mix) in a very large serving bowl. Pour the vinaigrette over the cabbage mixture. Toss lightly to coat. Cover and chill for 2 to 24 hours.