Citrus Fennel and Apple Slaw

Serving Size: 4

Approximate Time

Prep 20 min

Cook 5 min

Total 25 min

Ingredients

1 medium fennel bulb, cored and thinly shaved (reserve fronds)
1 tart green apple (e.g., Granny Smith), cut into matchsticks
2 cups (150 g) thinly shredded red cabbage
2 scallions, thinly sliced
1/4 cup (60 ml) fresh orange juice
2 tbsp (30 ml) fresh lemon juice
1 tsp orange zest
1 tsp Dijon mustard
1/4 tsp crushed red pepper flakes
3 tbsp (45 ml) extra-virgin olive oil
1/2 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste
1/3 cup (40 g) pepitas (pumpkin seeds)
2 tbsp (8 g) chopped fennel fronds or flat-leaf parsley

Instructions

1. Place pepitas in a dry skillet over medium heat and toast, stirring, until fragrant and lightly popping, 3–4 minutes. Transfer to a plate to cool.
2. In a small bowl, whisk together orange juice, lemon juice, orange zest, Dijon, red pepper flakes, salt, and several grinds of black pepper. Slowly whisk in olive oil until emulsified.
3. Add shaved fennel, apple matchsticks, shredded cabbage, and scallions to a large bowl.
4. Pour the dressing over the slaw and toss to coat evenly. Taste and adjust salt and pepper.
5. Fold in the toasted pepitas and chopped fennel fronds or parsley just before serving.
6. Serve chilled or at room temperature.