Fennel Slaw

Name: Fennel Slaw
Ingredients: 1 tablespoon fennel seeds; 1 tablespoon anise seeds; 1/3 cup mayonnaise; 1/2 cup red-wine vinegar; 3/4 teaspoon salt; 1/2 teaspoon black pepper; 2 medium fennel bulbs (sometimes called anise; 1 to 1 1/2 lb total), stalks cut off and discarded but fronds reserved; 1 tablespoon fresh lemon juice; 1 small green cabbage (2 to 2 1/2 lb, preferably Savoy), any tough outer leaves discarded; 1 large carrot, coarsely grated (1 cup); 1 small red onion, halved lengthwise, then thinly sliced lengthwise (1 cup); 1/4 cup finely chopped fresh flat-leaf parsley; an electric coffee/spice grinder

13 ingredients

3 steps

Ingredients

1 tablespoon fennel seeds
1 tablespoon anise seeds
1/3 cup mayonnaise
1/2 cup red-wine vinegar
3/4 teaspoon salt
1/2 teaspoon black pepper
2 medium fennel bulbs (sometimes called anise; 1 to 1 1/2 lb total), stalks cut off and discarded but fronds reserved
1 tablespoon fresh lemon juice
1 small green cabbage (2 to 2 1/2 lb, preferably Savoy), any tough outer leaves discarded
1 large carrot, coarsely grated (1 cup)
1 small red onion, halved lengthwise, then thinly sliced lengthwise (1 cup)
1/4 cup finely chopped fresh flat-leaf parsley
an electric coffee/spice grinder

Directions

1

Toast fennel and anise seeds in a dry heavy skillet over moderate heat, shaking occasionally, until lightly browned, then cool. Coarsely grind fennel and anise seeds in grinder. Whisk together ground seeds and remaining dressing ingredients in a small bowl.
2

Halve fennel bulbs lengthwise, then cut out and discard cores. Thinly slice fennel crosswise and toss with lemon juice in a very large bowl. Finely chop enough fennel fronds to measure 1/4 cup and add to sliced fennel.
3

Quarter cabbage and cut out and discard core. Thinly slice cabbage crosswise and add to fennel along with carrot, onion, parsley, and dressing and toss well. Chill, covered, at least 1 hour to allow flavors to develop.