Hands-On Time
30 Mins
Total Time
1 Hour
Other Time
30 Mins
Yield
Serves 6

How to Make It

Step 1

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

Step 2

Trim the top of the fennel and reserve 1/4 cup of the leafy sprigs. Finely shred the fennel bulb.

Step 3

Grate the zest from the orange and then squeeze the orange to extract the juice.

Step 4

Combine all the ingredients, including the fennel sprigs, and toss to mix well. Let marinate 30 minutes before serving.

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