Vibrant Coleslaw

Serves 4 to 6
Time 45 min
Vibrant Coleslaw

Perfect as a side for oven-baked baby back ribs or as part of a grain bowl, fresh orange juice and fennel brighten this coleslaw recipe. You can shred the vegetables with the shredding attachment of a food processor or by slicing them very finely with a sharp knife. For julienned vegetables and apple, a mandoline is a faster route, but they can also be shredded like the other vegetables.

Special Diets:

Dairy FreeDairy Free
VegetarianVegetarian
Sugar ConsciousSugar Conscious

Ingredients

    <b>Dressing</b>
    1/4 cupfresh-squeezed orange juice
    2 tablespoonsextra-virgin olive oil
    2 tablespoonswhite wine vinegar
    1 tablespoonhoney
    2 teaspoonsDijon mustard
    1/4 teaspooncelery seed
    1/4 teaspoonground fennel seed
    1/4 teaspoonkosher salt
    1/4 teaspoonground black pepper</br>
    <b>Coleslaw</b>
    1/2 bunchlacinato kale, tough ribs removed, shredded
    1head red cabbage, cored and shredded
    1head green cabbage, cored and shredded
    1 mediumred beet, scrubbed and finely julienned
    1 mediumgolden beet, scrubbed and finely julienned
    1 smallfennel bulb, cored and julienned, fronds reserved for garnish
    1Pink Lady or Gala apple, cored and julienned

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Method

Make dressing by adding all ingredients to a mason jar. Screw the lid on tight and shake for 1 minute. Taste and adjust seasoning if needed.

In a large bowl, toss the slaw vegetables (and apple) with enough dressing to lightly coat. Refrigerate for 30 minutes before serving if possible.

Season with more dressing to taste and garnish with the reserved fennel fronds just before serving.