Fennel Coleslaw

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  • Serves 6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 46 calories
    • Calories 0 calories from fat
    • Fat 0 g
    • Sat Fat 0 g
    • Cholesterol 0 mg
    • Sodium 433 mg
    • Protein 1 mg
    • Carbohydrate 11 g
    • Fiber 3 g
    • Iron 1 mg
    • Calcium 54 mg

Ingredients

  1. Check 1/4 head red cabbage
  2. Check 2 carrots
  3. Check 1 fennel bulb
  4. Check 1 small orange
  5. Check 3 scallions, cut into 1-inch pieces
  6. Check 1 jalapeno, seeded and minced
  7. Check 1/4cup cider vinegar
  8. Check 1teaspoon salt
  9. Check 1teaspoon sugar
  10. Check dash of cayenne pepper

Directions

  1. Using a knife or food processor, shred the cabbage and carrots.
  2. Trim the top of the fennel and reserve 1/4 cup of the leafy sprigs. Finely shred the fennel bulb.
  3. Grate the zest from the orange and then squeeze the orange to extract the juice.
  4. Combine all the ingredients, including the fennel sprigs, and toss to mix well. Let marinate 30 minutes before serving.