Cabbage and Fennel Slaw

INGREDIENTS:

• 1/4 small head red cabbage (about 1 pound), shredded

• 1 large fennel bulb, trimmed, halved, and sliced very thin

• 2 large carrots, shredded

• 1/4 cup thinly sliced scallion greens (from 2 scallions)

• 1 teaspoon minced peeled fresh ginger

• 1/4 cup fresh orange juice

• 2 tablespoons extra-virgin olive oil

• 2 tablespoons cider vinegar

• Coarse salt and ground pepper

PREPARATION:

1. In a large bowl, toss together cabbage, fennel, carrots, and scallion greens.

2. In a small bowl, whisk together ginger, orange juice, oil, and vinegar; season with salt and pepper.

3. Pour dressing over vegetables and toss to coat completely. Refrigerate at least 30 minutes (or up to 1 1/2 hours).

4. Toss slaw before serving.