Photo of Fennel, Orange, and Red Cabbage Salad with Citrus Vinaigrette by WW

Fennel, Orange, and Red Cabbage Salad with Citrus Vinaigrette

3 - 4
PersonalPoints™ per serving
Total Time
15 min
Prep
15 min
Cook
0 min
Serves
4
Difficulty
Easy
This salad's vinaigrette makes all the difference, elevating humble cabbage and little-known fennel into an unforgettable side dish. Designer vinegars that were once the hallmark of restaurant and foodies' home kitchens in the eighties make a comeback here. Don't be put off by the long ingredient list for this dazzling vinaigrette. Each dose of vinegar and citrus plays its part, and the salad - more a slaw minus the mayo, really - is given even more dimension with the addition of luxurious honey. Its sweetness deepens the slight licorice flavor of the fennel and mellows the orange. Serve this sophisticated salad in place of slaw for a change of pace, or toss it together in a quick 15 minutes for a fun, different weeknight dinner side.

Ingredients

Vegetable broth

2 Tbsp, reduced-sodium , or dry white wine

Orange zest

1 tsp, grated

Unsweetened orange juice

2 Tbsp, fresh

Olive oil

4 tsp

Honey

1 Tbsp

Fresh lemon juice

1 tsp

Apple cider vinegar

1 tsp, or red wine vinegar

Vinegar

1 tsp, raspberry flavored

Balsamic vinegar

1 tsp

Table salt

¼ tsp

Black pepper

tsp, freshly ground

Shredded red cabbage

4 cup(s)

Uncooked fennel bulb(s)

1 medium, trimmed and thinly sliced, 1 tbsp fronds reserved for garnish (optional)

Orange(s)

2 medium, peeled and sliced into thin rounds

Instructions

  1. Whisk together the broth or wine, orange zest, orange juice, oil, honey, lemon juice, red-wine or cider vinegar, raspberry vinegar, balsamic vinegar, salt, and pepper in a large salad bowl. Add the cabbage, fennel, and oranges to the bowl; toss to coat evenly. Garnish with the fennel fronds, if using. Serve at once. Yields 2 cups per serving.

Notes

The sweet-and-sour combination of vinegars, lemon juice, orange, and honey is a perfect complement to the licorice-y taste of the fennel—and the cabbage pulls it all together.