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Vibrant Coleslaw

Serves 4 to 6
Time 45 min
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.
Ingredients
  • Dressing
  • 1/4 cup fresh-squeezed orange juice
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon honey
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon ground fennel seed
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • Coleslaw
  • 1/2 bunch lacinato kale, tough ribs removed, shredded
  • 1 head red cabbage, cored and shredded
  • 1 head green cabbage, cored and shredded
  • 1 medium red beet, scrubbed and finely julienned
  • 1 medium golden beet, scrubbed and finely julienned
  • 1 small fennel bulb, cored and julienned, fronds reserved for garnish
  • 1 Pink 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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • Dressing
  • 1/4 cup fresh-squeezed orange juice
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon honey
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon ground fennel seed
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • Coleslaw
  • 1/2 bunch lacinato kale, tough ribs removed, shredded
  • 1 head red cabbage, cored and shredded
  • 1 head green cabbage, cored and shredded
  • 1 medium red beet, scrubbed and finely julienned
  • 1 medium golden beet, scrubbed and finely julienned
  • 1 small fennel bulb, cored and julienned, fronds reserved for garnish
  • 1 Pink Lady or Gala apple, cored and julienned
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.