Holiday Fruit Slaw
Blood oranges lend a vibrant red color to this fruit and fennel cabbage slaw. If they aren't available, any orange will taste just as sweet.
Total Time:
50 mins
Servings:
Makes 10 to 12 side-dish servings.
Ingredients
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2 teaspoons finely shredded blood orange peel or orange peel
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2/3 cup blood orange juice or orange juice
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1/2 cup salad oil
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2 tablespoons white wine vinegar
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2 tablespoons honey
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2 teaspoons anise seed, crushed
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1/4 teaspoon salt
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2 medium fennel bulbs
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3 red apples, cored and cut into thin wedges
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2 tablespoons lemon juice
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6 cups shredded green or red cabbage
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5 blood oranges or oranges, peeled and thinly sliced
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2 English cucumbers, thinly sliced
Directions
1.
In a screw-top jar combine orange peel and juice, salad oil, vinegar, honey, anise seed, and salt. Cover and shake well. Chill for up to 3 days.
2.
Cut off and discard upper stalks of fennel. Remove any wilted outer layers; cut off a thick slice from fennel base. Wash and thinly slice fennel lengthwise, cutting out and discarding core.
3.
To assemble slaw: In a bowl toss together the apple slices and lemon juice. Stand a small drinking glass in center of a deep-sided serving platter. Working around glass in circular fashion, line platter with shredded cabbage. Arrange the orange slices, cucumber slices, fennel slices, and apple wedges so the cabbage-lined platter resembles a wreath. Pour half of the dressing over slaw. Cover slaw with plastic wrap and chill up to 2 hours.
4.
Pour remaining dressing into a decorative bottle with a lid; chill until ready to serve. Shake dressing and pour over salad before serving. Remove glass from center of platter. Makes 10 to 12 side-dish servings.
Nutrition information
Calories 178, Total Fat 11 g, Saturated Fat 2 g, Cholesterol 0 mg, Sodium 74 mg, Carbohydrate 20 g, Fiber 8 g, Protein 2 g. Daily Values: Vitamin A 3%, Vitamin C 98%, Calcium 5%, Iron 5%.
Percent Daily Values are based on a 2,000 calorie diet
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