Cabbage and Fennel Coleslaw
By: Sheri Wetherell
Published: July 23, 2009

When I was a kid I hated black licorice and subsequently anything anise-flavored. Fortunately I was too young to drink Ouzo, but my mother thought it was a darn shame that I didn't like licorice. Like most people, as I aged my tastebuds changed and I developed a passion for the flavor of anise. Ouzo, Sambuca, fennel, and yes...black licorice (mmm, Good N' Plenty!)
If you're a fennel fan (that alone is fun to say), you'll love this easy and delicious coleslaw. To me, plain old cabbage slaws are too often boring, drenched in mayo, or both. This version has the lovely sweet crispness of fennel and the creaminess of Greek yogurt. For best results, allow it to macerate a bit in the fridge before the final dressing. But if the natives are restless you can serve it immediately and still earn two thumbs up.
Click below for the recipe: