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.