Fennel Slaw With Orange, Cumin And Chilies
Published November 26, 1994
- Total Time
- About 1 hour 15 minutes
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Ingredients
3 medium-size fennel bulbs, trimmed and julienned, green tops reserved
2 tablespoons fennel seeds, crushed
¾ teaspoon ground cumin
¼ teaspoon crushed red-pepper flakes
1 teaspoon grated orange zest
1 small clove garlic, peeled and minced
3 tablespoons fresh lemon juice
3 tablespoons fresh orange juice
1 ½ teaspoons extra-virgin olive oil
2 teaspoons salt
Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
17 grams carbs; 92 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams fat; 7 grams fiber; 477 milligrams sodium; 3 grams protein; 8 grams sugar
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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Preparation
- 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.
Private Notes