Cabbage and Fennel Coleslaw
1 small firm green cabbage
2 bulbs fennel, stalks discarded, fronds set aside
Juice of 1 lemon
2 tablespoons apple cider vinegar
1 teaspoon anise seeds, toasted
1 teaspoon sugar
1 teaspoon salt
1/2 cup plain strained Greek-style yogurt
1/4 cup sour cream
1 tablespoon fresh dill, chopped
Pepper, to taste
Remove any tough outer leaves from the cabbage. Quarter it and cut away the core. With a mandoline, slice the wedges thinly and transfer to a large bowl.
Cut the fennel bulbs in half lengthwise. Cut away the core. Slice the fennel thinly on the mandoline and add to the cabbage.
Chop the fronds finely and add to the vegetables. Toss well.
In a small bowl, stir together the lemon juice, vinegar, anise seeds, sugar, and salt. Pour over the cabbage mixture and toss again.
Refrigerate for an hour. This will allow it to macerate and the flavors to enhance.
With tongs, transfer the slaw to another bowl, leaving behind all but 1 to 2 tablespoons of liquid.
In a small bowl, whisk together the yogurt, sour cream, and dill. Add to the cabbage and toss to combine.
Add pepper, taste for seasoning, and add more salt, if you like.
Refrigerate for about 1 hour.