I started with a recipe of the same name from Food Network and then changed it up just a little to work for us. http://www.foodnetwork.com/recipes/melissa-darabian/fennel-and-cabbage-slaw-recipe.html
4-6 cups shredded cabbage (we used our Napa cabbage)
2-3 scallions, thinly sliced
1 fennel bulb, cored and thinly sliced
3 slices bacon, cooked and crumbled
For the dressing:
1/4 cup mayonnaise
3 tsp red wine vinegar
1-2 tsp sugar
3 tbsp fennel fronds, finely chopped
Salt and pepper to taste
Wash and chop the vegetables and toss together. Mix the dressing ingredients in a small bowl and toss with the vegetables. Add crumbled bacon to the top and adjust seasonings to taste.
Note: If you don't like to use bacon, 1/4 cup of roasted, salted sunflower seeds would be a great substitute.