If you think you don’t like fennel, or haven’t tried it, please do. Fennel is a mild anise flavored vegetable that has great bite which is perfect for this dish. It doesn’t lose it crispiness when covered in dressing and adds a little extra flavor than using just cabbage alone. As I mentioned, there is protein added to the dressing in the way of cooked egg yolks. In addition to the protein, they bring a creaminess and thickness to the dressing along with a slight tang from the Dijon mustard that makes for a well-balanced sauce. I like to use honey in the dressing because it dissolves better than sugar. Sugar can be used if you prefer or agave. My favorite way to serve this side dish is over pulled pork in my Slow Roasted Pulled Pork Sandwiches AND Pulled Chicken Sandwich. The freshness and creaminess cuts through the richness of the barbecue sauce (my sauce has bacon and chipotles in adobo). Shredded Cabbage and Carrots You don’t need to be a wiz with the chef’s knife to shred the vegetables. All grocery stores sell packages of pre-shredded cabbage and carrots and this is what I always buy. The fennel will need to cut by hand, but there is not much of it. If you have a food processor with a shredding blade, even better. Yields: 4 cups/16 ounces/1 liter
