Sometimes in the winter, salads don't get the attention they should. This slaw from Nina Simond's Simple Asian Meals, is easy to prepare and makes a light and vibrant accompaniment to many meals. She suggest serving it with salmon and it is a great pairing. The salad lightens the richness of the salmon.
Nina Simond's Spicy Orange Fennel Slaw
SPICY ORANGE FENNEL SLAW
2 fennel bulbs (about 1 1/2 pounds)
3 large seedless oranges
Spicy Orange Dressing
- 2 teaspoons grated orange zest.
- 1/2 cup fresh orange juice
- 2 tablespoons minced fresh ginger
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon Japanese rice vinegar
- 1 tablespoon chopped garlic
- 1 1/2 teaspoons sugar
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 1/4 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
Trim the root end of the fennel bulbs and cut away the stalks an discard, reserving the fronds. Cut the fennel bulbs in half. Cut out the core and discard; cut the bulbs into very thin slices. Coarsely chop the fennel fronds and set aside.
Grate the zest and squeeze the juice of 1 orange; set aside. Peel the remaining 2 oranges and cut away the white pulp. Separate the orange sections and cut each section crosswise in half. Mix the fennel and orange sections with the coarsely chopped fennel fronds in a serving bowl.
Taste the dressing for seasoning and adjust if necessary. Pour the dressing over the fennel and orange sections and toss lightly to coat. Cover and let sit or refrigerate to chill slightly.
Recent Comments