This light and refreshing slaw is best eaten the day it's made, chilled or at room temperature.
Slaw can be chilled up to 8 hours.
Recipe information
Total Time
1 3/4 hr
Yield
Makes 10 to 12 servings
Ingredients
For dressing
For slaw
Special Equipment
Preparation
Make dressing:
Step 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.
Make slaw:
Step 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.
Step 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.
