Fennel Slaw With Orange, Cumin And Chilies
- Total Time
- About 1 hour 15 minutes
- Rating
- Notes
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Ingredients
Yield:Four servings
- 3medium-size fennel bulbs, trimmed and julienned, green tops reserved
- 2tablespoons fennel seeds, crushed
- ¾teaspoon ground cumin
- ¼teaspoon crushed red-pepper flakes
- 1teaspoon grated orange zest
- 1small clove garlic, peeled and minced
- 3tablespoons fresh lemon juice
- 3tablespoons fresh orange juice
- 1½teaspoons extra-virgin olive oil
- 2teaspoons salt
- Freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
92 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 7 grams dietary fiber; 8 grams sugars; 3 grams protein; 477 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
Place the fennel in a large bowl. In a small bowl, combine the fennel seeds, cumin and pepper flakes. Add this to the fennel and toss to coat. Whisk together the orange zest, garlic, lemon juice, orange juice, olive oil, salt and pepper. Pour over the fennel and toss well. Let stand at room temperature for 1 hour. Chop ¼ cup of the fennel tops and toss them into the salad. Divide among 4 plates and serve.
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