head red cabbage
scallions, cut into 1-inch pieces
jalapeno, seeded and minced
dash of cayenne pepper
- 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.