Winter Fennel Slaw With Candied Walnuts
- Total Time
- 30 minutes, plus 1 hour's refrigeration
- Rating
- Notes
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Ingredients
Yield:8 to 10 servings
- 1cup walnut halves
- 2tablespoons sugar
- 3bulbs fennel, thinly sliced
- 1red onion, peeled and thinly sliced
- 4seedless navel oranges, peeled and cut into segments
- ¾cup orange juice
- ¼cup white-wine vinegar
- 2cups canola oil
- 8drops Tabasco
- Kosher salt and freshly ground black pepper to taste
- 2tablespoons orange zest, removed in thin strips with a zester
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
540 calories; 52 grams fat; 4 grams saturated fat; 0 grams trans fat; 29 grams monounsaturated fat; 18 grams polyunsaturated fat; 20 grams carbohydrates; 5 grams dietary fiber; 12 grams sugars; 4 grams protein; 519 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
In a small skillet over medium heat, combine the walnuts, sugar and ¼ cup water and cook, stirring, until the sugar begins to brown and the walnuts seem glazed, about 4 minutes. Remove from the pan. Set aside to cool.
- Step 2
In a large mixing bowl, combine the fennel, red onion and orange segments. Set aside.
- Step 3
In a medium bowl, combine the orange juice and vinegar. Slowly whisk the oil into the orange juice and vinegar until it is fully incorporated. Add the Tabasco and season the orange juice mixture with salt and pepper. Pour the liquid over the fennel mixture, toss and refrigerate 1 hour.
- Step 4
Transfer the fennel mixture to a serving bowl, top with the candied walnuts and orange zest and serve.
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