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Cabbage and Fennel Slaw

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    This simple slaw is great for picnics or backyard barbecues. Fennel updates the classic recipe by adding a sweet licorice flavor.
    Everyday Food, June 2010
    • Prep Time 15 minutes
    • Total Time 45 minutes
    • Yield Serves 4
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    Ingredients

    • 1/4 small head red cabbage (about 1 pound), shredded
    • 1 large fennel bulb, trimmed, halved, and sliced very thin
    • 2 large carrots, shredded
    • 1/4 cup thinly sliced scallion greens (from 2 scallions)
    • 1 teaspoon minced peeled fresh ginger
    • 1/4 cup fresh orange juice
    • 2 tablespoons extra-virgin olive oil
    • 2 tablespoons cider vinegar
    • Coarse salt and ground pepper

    Directions

    1. In a large bowl, toss together cabbage, fennel, carrots, and scallion greens. In a small bowl, whisk together ginger, orange juice, oil, and vinegar; season with salt and pepper. Pour dressing over vegetables and toss to coat completely. Refrigerate at least 30 minutes (or up to 1 1/2 hours). Toss slaw before serving.

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