Fennel-carrot slaw with orange–poppy seed dressing
Light sour cream
½ tsp, grated
Fresh orange juice
3 Tbsp, or bottled
Uncooked fennel bulb(s)
1 medium, halved lengthwise and cut into matchsticks
1 large, jicama or granny smith, peeled, cut in matchsticks
2 cup(s), matchstick-cut
6 large, thinly sliced, (about 1 cup)
- To make the dressing, whisk together the sour cream, orange zest and juice, honey, poppy seeds, salt, and pepper in a small bowl.
- Toss together the remaining ingredients in a serving bowl. Add the dressing and toss to coat evenly. Serve or cover and refrigerate up to 4 hours. Yields about 1 1/4 cups per serving.