Last summer, there was a plethora of fennel and cabbage in the CSA bags. Our CSA sends out recipes to handle such over abundances, and the basis for this recipe was one of those recipes (from steamykitchen.com), but each time I made it, I tried something different, as it was never quite right. Finally, after two dozen (the exercise being much loved by the family) versions, I feel I've gotten the proportions where I want them. That being said, I encourage you to play with the ingredients - any "hard" vegetable that doesn't need cooking will do - and proportions, until you love it as much as we do!
The sauce should be added to the veggies/fruit mix no earlier than 15-20 minutes before serving, but we have no problem eating leftovers of this salad the next day! —DeArmasA
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