SWEET AND TANGY COLESLAW WITH FENNEL AND ORANGE

SWEET AND TANGY COLESLAW WITH FENNEL AND ORANGE image

Yield 4 servings

Number Of Ingredients 9

1/3 cup apple cider vinegar, plus extra for seasoning
2 tablespoons vegetable oil
3 tablespoons juice plus 1 teaspoon grated zest from 1 orange
1/4 teaspoon pepper
1/2 large green cabbage (about 1 pound), core removed, and shredded fine (about 6 cups)
Table salt
1/4 cup sugar, plus extra for seasoning
1/2 small fennel bulb, cored and thinly sliced (about 1/2 cup) plus 1 tablespoon minced fennel fronds
1/4 cup golden raisins

Steps:

1. Combine vinegar, oil, orange juice, and pepper in medium glass or metal bowl. Place bowl in freezer until vinegar mixture is well chilled, at least 15 minutes and up to 30 minutes. 2. While mixture chills, toss cabbage with 1 teaspoon salt and sugar in large microwave-safe bowl. Cover with large plate and microwave on high power for 1 minute. Stir briefly, recover, and continue to microwave on high power until cabbage is partially wilted and has reduced in volume by one-third, 30 to 60 seconds longer. 3. Transfer cabbage to salad spinner and spin cabbage until excess water is removed, 10 to 20 seconds. Remove bowl from freezer, add cabbage, orange zest, fennel, fennel fronds, and raisins to cold vinegar mixture and toss to combine. Adjust flavor with sugar or vinegar and season with salt to taste. Refrigerate until chilled, about 15 minutes. Toss again before serving.