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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)

Description

The Tangy Mustard Vinaigrette Goes Well With Robust Vegetables In This Easy Side Dish.

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