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Fennel Coleslaw

Photo: William Meppem
Yield Makes 6 servings

Ingredients

  • 1/4 head red cabbage
  • 2 carrots
  • 1 fennel bulb
  • 1 small orange
  • 3 scallions, cut into 1-inch pieces
  • 1 jalapeño, seeded and minced
  • 1/4 cup cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • Dash of cayenne pepper

Nutrition Information

  • calcium 54 mg
  • calories 46
  • caloriesfromfat 0 %
  • carbohydrate 11 g
  • cholesterol 0 mg
  • fat 0 g
  • fiber 3 g
  • iron 1 mg
  • protein 1 mg
  • satfat 0 g
  • sodium 433 mg

How to Make It

  1. Using a knife or food processor, shred the cabbage and carrots. Trim the top of the fennel and reserve 1/4 cup of the leafy sprigs. Finely shred the fennel bulb. Grate the zest from the orange and then squeeze the orange to extract the juice. Combine all the ingredients, including the fennel sprigs, and toss to mix well. Let marinate 30 minutes before serving.