• 2 tablespoons sherry vinegar or cider vinegar

  • 1 tablespoon olive oil Extra Virgin Olive Oil

  • 1/4 cup raisins

  • Coarse salt and ground pepper

  • 1 fennel bulb, with fronds

  • 1/2 head green cabbage (about 1 pound)

  • 1/2 cup walnuts, coarsely chopped, toasted


  1. In a medium bowl, combine vinegar, oil, and raisins. Season dressing with salt and pepper, and set aside.

  2. Cut off and reserve 1/4 cup leafy fennel fronds; discard stalks. Using the large holes of a box grater, coarsely grate fennel bulb and cabbage. Transfer fennel fronds, fennel, cabbage, and walnuts to bowl with dressing. Season with salt and pepper, and toss to combine.