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
In a large bowl, toss together cabbage, fennel, carrots, and scallion greens.
In a small bowl, whisk together ginger, orange juice, oil, and vinegar; season with salt and pepper.
Pour dressing over vegetables and toss to coat completely. Refrigerate at least 30 minutes (or up to 1 1/2 hours).
Toss slaw before serving.