This crunchy salad features sweet raisins and hearty walnuts.

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Ingredients

Ingredient Checklist

Directions

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

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  • 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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