1 Tb fennel seeds
1 Tb anise seeds
1/3 cup mayonnaise
½ cup red wine vinegar
¾ tsp salt
½ tsp pepper
2 medium fennel bulbs, stalks discarded but fronds reserved
1 Tb fresh lemon juice
1 small green cabbage, tough outer leaves discarded
1 large carrot, coarsely grated (1 cup)
1 small red onion, halved lengthwise, then thinly sliced (1 cup)
¼ cup finely chopped parsley
To make the dressing, toast the fennel and anise seeds in a dry heavy skillet over moderate heat, shaking occasionally, until lightly browned, then cool. Coarsely grind seeds in a spice grinder (or coffee grinder). Whisk together ground seeds with mayonnaise, vinegar, salt and pepper.
To make the slaw, halve fennel bulbs lengthwise, then cut out and discard cores. Thinly slice fennel crosswise and toss with lemon in a very large bowl. Finely chop enough fennel fronds to measure ¼ cup and add to sliced fennel.
Quarter cabbage and cut out and discard core. Thinly slice cabbage crosswise and add to fennel along with carrot, onion, parsley, and dressing and toss well. Chill, covered, at least 1 hour. Serves 10.