Bulb fennel is not the most common of vegetables, and with its slightly sweet, anise like flavor, many are puzzled about how to use it. I like to use it as an ingredient in a slaw. Traditionally slaw is cabbage based and mine is as well. I used about two-thirds finely sliced red cabbage and one-third finely sliced bulb fennel for this recipe. One half of a medium-sized sweet onion and some finely diced fennel leaves were the additional vegetable ingredients. I made a lemon juice and olive oil dressing, added salt and pepper to taste and then added some crumbled blue cheese and toasted walnuts when ready to serve.