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Green Cabbage and Fennel Slaw

This crunchy salad features sweet raisins and hearty walnuts.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Brett Stevens

Source: Everyday Food, March 2008


  • 2 tablespoons sherry vinegar or cider vinegar
  • 1 tablespoon olive oil
  • 1/4 cup raisins
  • Coarse salt and ground pepper
  • 1 fennel bulb, with fronds
  • 1/2 head green cabbage (about 1 pound)
  • 1/2 cup walnuts, coarsely chopped, toasted


  1. In a medium bowl, combine vinegar, oil, and raisins. Season dressing with salt and pepper, and set aside.

  2. Cut off and reserve 1/4 cup leafy fennel fronds; discard stalks. Using the large holes of a box grater, coarsely grate fennel bulb and cabbage. Transfer fennel fronds, fennel, cabbage, and walnuts to bowl with dressing. Season with salt and pepper, and toss to combine.

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