Cabbage and Fennel Orange Slaw
Recipe by Nicole Thom-Arens
Serves 4 to 8
Cabbage and Fennel Orange Slaw
This slaw is great as a side or a meal, and it’s the perfect recipe to bridge the seasons between late winter and early spring. The cabbage, fennel, and orange are perfect produce to pull from winter into spring. In this slaw, these winter favorites offer the brightness of spring. Save the leftover cabbage and fennel for roasting on a cold and rainy spring day.
Ingredients:
1/2 red cabbage, shredded1/2 green cabbage, shredded1/2 bulb of fennel, halved and thinly sliced1 orange, sliced and cut into eighths1 tablespoon poppy seeds1/2 cup dried cranberries (Look for the variety with 50% less sugar.)1 tablespoon chopped fennel fronds
Vinaigrette:1/8 cup fresh orang juice2 teaspoons Dijon mustard2 teaspoons red wine vinegar1 teaspoon raw honey1 teaspoon minced shallot1/4 cup olive oilSalt and black pepper to taste
Instructions:
1. Add the cabbage, fennel, orange slices, poppy seeds, cranberries, and fennel fronds to a large salad bowl. 2. Mix the orange juice, mustard, vinegar, honey, and shallots together in a small mixing bowl or mason jar. 3. Add the olive oil, salt, and pepper. Whisk or shake to emulsify. 4. Add the vinaigrette to the vegetables and toss. 5. Allow to sit at room temperature for 15 minutes so the flavors can marry before enjoying.
This slaw is best served the day of. The oranges lose their sweetness and become bitter in the leftovers.
This slaw is great as a side or a meal, and it’s the perfect recipe to bridge the seasons between late winter and early spring. The cabbage, fennel, and orange are perfect produce to pull from winter into spring. In this slaw, these winter favorites offer the brightness of spring. Save the leftover cabbage and fennel for roasting on a cold and rainy spring day.
Ingredients:
1/2 red cabbage, shredded1/2 green cabbage, shredded1/2 bulb of fennel, halved and thinly sliced1 orange, sliced and cut into eighths1 tablespoon poppy seeds1/2 cup dried cranberries (Look for the variety with 50% less sugar.)1 tablespoon chopped fennel fronds
Vinaigrette:1/8 cup fresh orang juice2 teaspoons Dijon mustard2 teaspoons red wine vinegar1 teaspoon raw honey1 teaspoon minced shallot1/4 cup olive oilSalt and black pepper to taste
Instructions:
1. Add the cabbage, fennel, orange slices, poppy seeds, cranberries, and fennel fronds to a large salad bowl. 2. Mix the orange juice, mustard, vinegar, honey, and shallots together in a small mixing bowl or mason jar. 3. Add the olive oil, salt, and pepper. Whisk or shake to emulsify. 4. Add the vinaigrette to the vegetables and toss. 5. Allow to sit at room temperature for 15 minutes so the flavors can marry before enjoying.
This slaw is best served the day of. The oranges lose their sweetness and become bitter in the leftovers.