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Ingredients

• 1 medium fennel bulb with leafy tops
• 1/3 cup olive oil
• 1/3 cup white balsamic vinegar or white wine vinegar
• 1 tablespoon coarse-grain brown mustard or Dijon-style mustard
• 1 - 2 teaspoons sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 8 cups thinly sliced savoy cabbage (about 1 small head) or one 16-ounce package shredded cabbage with carrot (coleslaw mix)
• 1 small zucchini, cut into thin bite-size strips

Description

Better Homes And Garden