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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
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.
- Servings Per Recipe 10,
- Calories 178,
- Protein (gm) 2,
- Carbohydrate (gm) 20,
- Fat, total (gm) 11,
- Saturated fat (gm) 2,
- Dietary Fiber, total (gm) 8,
- Vitamin A (RE) 31,
- Vitamin C (mg) 58,
- Sodium (mg) 74,
- Calcium (DV %) 50,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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