Switch up your usual coleslaw routine with this bright, healthy and colourful version from Chef Corbin Tomaszeski.
Dressing2 tbsp vegetable broth
1 tsp grated orange zest
2 tbsp fresh squeezed orange juice
4 tsp olive oil or canola oil
1 tbsp liquid honey
1 tsp fresh squeezed lemon juice
1 tsp cider vinegar
1 tsp raspberry vinegar
1 tsp balsamic vinegar
pinch of salt and pepper
Salad1 lb red cabbage, shredded (about 4 cups)
1 fennel bulb, thinly sliced
2 oranges, peeled and segmented
- Place all of the salad dressing ingredients into a small mason jar and cover with a lid. Shake the jar until the dressing is combined.
- In a large mixing bowl, gently toss together the fennel with the shredded cabbage, incorporate the dressing and serve.