Ingredients
1 medium fennel bulb with leafy tops 1/3 cup olive oil 1/3 cup white balsamic or white wine vinegar 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) 1 small zucchini, cut into 2-inch matchstick-size piecesDescription
1 Medium Fennel Bulb With Leafy Tops 1/3 Cup Olive Oil 1/3 Cup White Balsamic Or White Wine Vinegar 1 Tablespoon Coarse-grain
Midwest Living
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter