Ingredients

The following ingredients have 7 Servings
  • 1/4 cup plain nonfat greek yogurt
  • 2 tablespoons mayonnaise
  • 2 tablespoons red wine vinegar
  • 2 tablespoons chopped fennel fronds
  • 1 teaspoon honey
  • 1 pinch kosher salt (more or less to taste)
  • 1 pinch freshly ground black pepper (more or less to taste)
  • 1 large fennel bulb (core removed, cut in half, and sliced very thinly)
  • 4 cups purple cabbage (thinly sliced )
  • 2 to 3 green onions (white and dark green parts, sliced thin)
  • 4 strips cooked bacon (sliced or chopped)

Instruction

  • Toss the sliced fennel, cabbage, scallions, and bacon together in a medium bowl.
  • Whisk the greek yogurt, mayonnaise, vinegar, honey, fennel fronds, and kosher salt and pepper, to taste, in a small bowl.
  • Add the dressing to the slaw and toss to coat.
  • Refrigerate for at least 30 minutes to an hour.
  • Serve chilled!