The perfect tangy topper for your sandwich, fennel and cabbage slaw is a refreshing change from traditional slaw.
|1||small head green cabbage, cored, quartered, and very thinly sliced|
|1||small head purple cabbage, cored, quartered, and very thinly sliced|
|1||head fennel, halved and very thinly sliced|
|1||bunch scallions, sliced|
|1/2||bunch fresh parsley, chopped|
|1/2||cup seasoned rice wine vinegar|
|Grated rind and juice of 2 limes|
|Salt and pepper, to taste|
1. In a large bowl, combine the green and purple cabbages, fennel, carrots, scallions, and parsley. Toss well.
2. In another bowl, whisk together the mayonnaise, rice vinegar, lime rind and juice, salt, and pepper. Pour the dressing over the slaw and toss well. Taste for seasoning and add more vinegar or salt, if you like.