Step 1

Rinse the fennel bulb under cool water. Slice the fennel bulb in half from root to stem. Trim off the stem, reserving the fennel fronds to use in the Green Goddess Dressing. If you've purchased pre-made dressing, use the fennel fronds as garnish.

Step 2

Slice around the triangle-shaped core of each fennel bulb half. Place each half in a bowl of water to prevent the fennel from browning. Then chop each fennel half into 1/4-inch thick slices. Finally, cut the fennel slices into 1/4-inch dice. Keep the diced fennel in the water until ready to use.

Step 3

Remove the roots from the green onions and then slice in 1/8 inch slices on the diagonal. Rough chop the Italian Parsley leaves.

Step 4

Slice the green cabbage in half, and cut around the core. Next, cut each cabbage half into 1/4-inch thick slices. Then cut each slice into 1/4-inch strips. Finally, cut each strip into 1/4-inch dice. You should have about 10 to 12 cups of chopped cabbage.

Step 5

Place the cabbage, onions, Italian parsley, fennel fronds, and fennel in a large bowl. Top with the Green Goddess Dressing. Toss the greens in the dressing.

Step 6

Taste the greens about ten minutes after adding the dressing; if necessary, add salt and pepper. If you are preparing the salad ahead of time, give it a big stir before serving, and add salt and pepper if necessary.