This slaw is made with thinly sliced fennel bulb instead of the traditional cabbage, and, surprisingly, it has no oil or mayonnaise. The amazing flavor comes from feta cheese, olives, and white balsamic vinegar.
Oxmoor House JANUARY 2008
Trim tough outer leaves from fennel; chop feathery fronds to measure 1 tablespoon. Remove and discard stalks. Cut bulb lengthwise into thin slices; cut slices into thin strips.
. Place fennel bulb strips and 1 tablespoon chopped fronds in a medium bowl; add feta cheese and remaining ingredients. Toss well.
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