Fennel and cabbage slaw

We tried a new slaw recipe the other night and since it was loved by all AND used some of our fennel, I have to share! Fennel is our last veggie to conquer...its strong flavor has not been a favorite with the kids.  
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.  

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