Active Time

　　45 min

　　Total Time

　　1 3/4 hr

　　This light and refreshing slaw is best eaten the day it's made, chilled or at room temperature.

　　

Ingredients

Makes 10 to 12 servings

　　

For dressing

1 tablespoon fennel seeds

　　1 tablespoon anise seeds

　　1/3 cup mayonnaise

　　1/2 cup red-wine vinegar

　　3/4 teaspoon salt

　　1/2 teaspoon black pepper

　　

For slaw

2 medium fennel bulbs (sometimes called anise; 1 to 1 1/2 lb total), stalks cut off and discarded but fronds reserved

　　1 tablespoon fresh lemon juice

　　1 small green cabbage (2 to 2 1/2 lb, preferably Savoy), any tough outer leaves discarded

　　1 large carrot, coarsely grated (1 cup)

　　1 small red onion, halved lengthwise, then thinly sliced lengthwise (1 cup)

　　1/4 cup finely chopped fresh flat-leaf parsley

　　

Special Equipment

an electric coffee/spice grinder

　　

Make dressing:

Step 1

Toast fennel and anise seeds in a dry heavy skillet over moderate heat, shaking occasionally, until lightly browned, then cool. Coarsely grind fennel and anise seeds in grinder. Whisk together ground seeds and remaining dressing ingredients in a small bowl.

　　

Make slaw:

Step 2

Halve fennel bulbs lengthwise, then cut out and discard cores. Thinly slice fennel crosswise and toss with lemon juice in a very large bowl. Finely chop enough fennel fronds to measure 1/4 cup and add to sliced fennel.

　　

Step 3

Quarter cabbage and cut out and discard core. Thinly slice cabbage crosswise and add to fennel along with carrot, onion, parsley, and dressing and toss well. Chill, covered, at least 1 hour to allow flavors to develop.

　　Cooks' note:

　　Slaw can be chilled up to 8 hours.