Fennel, Orange, and Red Cabbage Salad with Citrus Vinaigrette
3
Points®
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
⅛ tsp, freshly ground
Shredded red cabbage
4 cup(s)
Uncooked fennel bulb
1 item(s), trimmed and thinly sliced, 1 tbsp fronds reserved for garnish (optional)
Orange
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.
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