Fennel Cabbage Slaw

- 1 fennel bulb, core removed, cut into quarters, and sliced very thinly, fronds reserved

- 1 cup thinly sliced purple cabbage

- 2 scallions, chopped

- 2 strips bacon, cooked crisp and chopped

- 1/4 cup mayonnaise

- 3 tablespoons red wine vinegar

- 3 tablespoons chopped fennel fronds

- 1 teaspoon sugar

- Salt and freshly ground black pepper


Directons:  Toss the fennel, cabbage, scallions, and bacon together in a medium bowl. Whisk the mayonnaise, vinegar, fennel fronds, sugar, and salt and pepper, to taste, in a small bowl. Add the dressing to the slaw and toss to coat.