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Holiday Fruit Slaw

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Start to Finish: 50 minutes
 
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Holiday Fruit Slaw

Ingredients

  • 2  teaspoons finely shredded blood orange peel or orange peel
  • 2/3  cup blood orange juice or orange juice
  • 1/2  cup salad oil
  • 2  tablespoons white wine vinegar
  • 2  tablespoons honey
  • 2  teaspoons anise seed, crushed
  • 1/4  teaspoon salt
  • 2  medium fennel bulbs
  • 3  red apples, cored and cut into thin wedges
  • 2  tablespoons lemon juice
  • 6  cups shredded green or red cabbage
  • 5  blood oranges or oranges, peeled and thinly sliced
  • 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 Facts

  • Calories 178,
  • Total Fat (g) 11,
  • Saturated Fat (g) 2,
  • Cholesterol (mg) 0,
  • Sodium (mg) 74,
  • Carbohydrate (g) 20,
  • Fiber (g) 8,
  • Protein (g) 2,
  • Vitamin A (DV%) 3,
  • Vitamin C (DV%) 98,
  • Calcium (DV%) 5,
  • Iron (DV%) 5,
  • Percent Daily Values are based on a 2,000 calorie diet

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