holiday fruit slaw

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Holiday Fruit Slaw

 

 

 

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

 

 

 

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.

 

 

 

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.

 

 

 

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. 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 10-12 servings.

 

 

 

Nutritional facts per serving

 

 

 

calories: 178 , total fat: 11g , saturated fat: 2g , cholesterol:

 

0mg , sodium: 74mg , carbohydrate: 20g , fiber: 8g , protein: 2g ,

 

vitamin A: 3% , vitamin C: 98% , calcium: 5% , iron: 5%

 

Penny

 

 

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