Ingredients
- 1 fennel bulb
- 4 green onions
- 1 cup Italian parsley leaves
- 1 green cabbage about 3 pounds
- 2 cups green goddess dressing
- Salt and pepper to taste
Instructions
- Rinse the fennel bulb and slice it in half. Trim off the stem and reserve the fronds.
- Remove the core from the fennel halves, chop into ¼-inch dice, and keep in cold water to prevent browning.
- Trim the roots from the green onions and thinly slice them diagonally. Roughly chop the Italian parsley leaves.
- Halve the cabbage, remove the core, and chop into ¼-inch dice to yield 10-12 cups.
- Combine the cabbage, green onions, parsley, fennel fronds, and diced fennel in a large bowl. Add the dressing and toss well.
- Let the salad sit for 10 minutes after dressing, then adjust the seasoning with salt and pepper to taste. DEVOUR.
