Rating: 4.5 stars
64 Ratings
  • 5 star values: 48
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 7
  • 1 star values: 2
  • 64 Ratings
Jane Kirby

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Recipe Summary

hands-on:
30 mins
additional:
30 mins
total:
1 hr
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Using a knife or food processor, shred the cabbage and carrots.

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  • 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.

Nutrition Facts

calcium 54mg; 46 calories; carbohydrates 11g; fiber 3g; iron 1mg; protein 1mg; sodium 433mg.
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