You might know fennel for its flavorful seeds, often embedded in breads (think: rye) and sausages. But the underground bulb of this versatile veggie is another edible part with spicy-sweet taste that’s enjoyed cooked or raw — such as in this crunchy, colorful salad. Mixed with shredded green or purple cabbage and thinly sliced red onion, then tossed with a zesty, citrus-balsamic dressing, it’s a side dish that rivals any vinegar-based or creamy coleslaw that’s ever graced your plate.
Sweet Balsamic Fennel Salad
1 lb. shredded cabbage
1 small fennel bulb, thinly sliced
1 small red onion, thinly sliced
Juice of 1 fresh lemon
1 tsp. fresh lime juice
3 Tbsp. olive oil
3 Tbsp. balsamic vinegar
1/4 tsp. sea salt
1/4 tsp. freshly ground pepper
1. Combine all ingredients in a large bowl; gently toss to combine.
2. Refrigerate for 1 hour before serving. Keep chilled until ready to serve. Serve at room temperature or chilled.