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%
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