Cabbage and Fennel Slaw
by Laura Frerichs, Tastemaker in Residence
This is a recipe that we tried at the Mill City Farmers Market a few years ago. Since we don’t have fresh sweet corn yet, you could use a cup of frozen corn. Cooking the fennel does mellow its flavor.
½ head cabbage (purple or green)
¼ cup apple cider vinegar
½ bulb fennel (with fronds included)
4 Tbsp honey
1 ear of sweet corn
Cut the corn off the cob, chop the bulb of the fennel thinly, and sauté in a small pan with olive oil, salt, and pepper. Chop cabbage finely and mix with apple cider vinegar and honey. Add the corn and fennel mixture and garnish with the fennel fronds.