This fennel slaw, made with yogurt, mayo, sugar, mustard, and orange, is a new, fresh-tasting take on clasic coleslaw.
Halve the fennel lengthwise. Rinse and cut out the hard core in the middle and reserve it for soup or some other stewed or braised use. Very thinly slice the remaining fennel with a mandoline, a hand-held slicer, or a sharp knife.
In a bowl, stir together the yogurt, mustard, orange zest, vinegar, mayonnaise, sugar, and salt and pepper to taste.
Toss the fennel in a serving dish, add half the yogurt mixture, and gently toss. Add as much or as little of the remaining dressing as necessary to achieve the desired consistency. Taste and, if desired, season with more salt and pepper, mustard, orange zest, and/or vinegar to taste and garnish with orange zest and minced fennel fronds.