
Fennel, Orange, and Red Cabbage Salad with Citrus Vinaigrette
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
⅛ tsp, freshly ground
Shredded red cabbage
4 cup(s)
Uncooked fennel bulb
1 medium, trimmed and thinly sliced, 1 tbsp fronds reserved for garnish (optional)
Orange
2 medium, peeled and sliced into thin rounds