2 teaspoons finely shredded blood orange peel or orange peel
2/3 cup blood orange juice or orange juice
1/2 cup salad oil
2 tablespoons white wine vinegar
2 tablespoons honey
2 teaspoons anise seed, crushed
1/4 teaspoon salt
2 medium fennel bulbs
3 red apples, cored and cut into thin wedges
2 tablespoons lemon juice
6 cups shredded green or red cabbage
5 blood oranges or oranges, peeled and thinly sliced
2 English cucumbers, thinly sliced
In a screw top jar combine orange peel and juice, salad oil, vinegar, honey, anise seed and salt. Cover and shake well. Chill for up to 3 days. Cut off and discard upper stalks of fennel. Remove any wilted outer layers; cut off a thick slice from fennel base. Wash and thinly slice fennel lengthwise, cutting out and discarding core. To assemble slaw: In a bowl toss together the apple slices and lemon juice. Stand a small drinking glass in center of a deep-sided serving platter. Working around glass in circular fashion, line platter with shredded cabbage. Arrange the orange slices, cucumber slices, fennel slices and apple wedges so the cabbage lined platter resembles a wreath. Pour half of the dressing over slaw. Cover slaw with plastic wrap and chill up to 2 hours. Pour remaining dressing into a decorative bottle with a lid; chill until ready to serve. Shake dressing and pour over salad before serving. Remove glass from center of platter.
Serves 10 to 12. 4 points per serving.
Nutritional facts per serving
calories: 178, total fat: 11g, saturated fat: 2g, cholesterol: 0mg, sodium: 74mg, carbohydrate: 20g, fiber: 8g, protein: 2g, vitamin A: 3%, vitamin C: 98%, calcium: 5%, iron: 5%
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