You may also like
Categories:Viewed: 10 - Published at: 2 months ago
Ingredients
- 2 tablespoons sherry vinegar or apple-cider vinegar
- 1 tablespoon olive oil
- 1/4 cup raisins
- Coarse salt and freshly ground pepper
- 1 fennel bulb (with green fronds)
- 1/2 head green cabbage (about 1 pound)
- 1/2 cup walnuts, toasted (see page 365) and coarsely chopped
Method
- In a large bowl, whisk together vinegar, oil, and raisins; season with salt and pepper.
- Cut off and reserve 1/4 cup feathery green fronds from fennel; trim off and discard stalks.
- Using the large holes of a box grater, coarsely grate fennel bulb, then cabbage.
- Transfer fennel fronds, grated fennel and cabbage, and walnuts to bowl with dressing.
- Season with salt and pepper; toss to combine, and serve.
