FENNEL ORANGE SLAW
RECIPE TYPE
Holiday, Vegetarian
SERVES
SERVES8
Prep: 20 min
Cook: 15 min
Ingredients
4 cups shredded green cabbage, about 1/4 of a large head
1 small fennel bulb, quartered and thinly sliced
2 oranges or 4 clementines, segmented
1/2 large red onion, thinly sliced
1/2 cup chopped fresh parsley or fresh Longo’s Organic Mint
Maple Orange Dijon Dressing:
3 tbsp Longo’s Dijon Mustard
2 tbsp Longo’s Essentials 100% Pure Canola Oil
2 tbsp Longo’s 100% Pure and Natural Orange Juice
1 tbsp Longo’s Maple Syrup
1/2 tsp each salt and pepper
Directions
Maple Orange Dijon Dressing: Combine mustard, oil, orange juice, maple syrup, salt and pepper in jar with a tight-sealing lid; shake to combine and set aside.
Toss cabbage with fennel, oranges, onion and parsley. Drizzle with dressing and toss to coat. Let stand for 15 minutes before serving.
Tips: Use a mandolin or food processor to speed up the prep work.
For a pop of colour and texture, add 1/2 cup Longo’s Dried Cranberries to the salad.
To make ahead, reserve slaw and dressing separately for a crunchier salad. Leftovers of dressed slaw can be reserved for up to 3 days, but the salad will soften as it sits.
NUTRITIONAL INFORMATION
Protein 2g | Fibre 3g |
Fat 4g | Sugar 7g |
Carbs 12g | Sodium 310mg |
