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- In a large skillet over medium-low heat, cook bacon until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate and set aside to cool. While the bacon is cooking, chop fennel fronds to yield 3 tablespoons. Set aside (discard remaining fronds).
- Quarter, core, and thinly slice fennel bulbs. In a large bowl, combine sliced fennel, cabbage, and scallions. Crumble in bacon. In a small bowl, whisk fennel fronds, mayonnaise, vinegar, orange juice, sugar, jalapeno, oregano, and cumin. Stir dressing into cabbage mixture. Season with salt and pepper to taste.