Citrus Slaw with Fennel and Oranges

Bright flavors and crunchy texture make this a Tanner family favorite recipe! If you’ve been to Meat Church BBQ School recently, you’ve had a version of this slaw with this Citrus Dressing. In class we use a mixture of red and green cabbage, carrots, cilantro, and green onions. I love the addition of fennel and orange supremes, but you can use whatever you like in your slaw.

Citrus Slaw with Fennel and Oranges

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Prep Time 10 minutes mins

Course Side Dish

Ingredients

  

Slaw Dressing

• 1/3 cup orange juice fresh squeezed, about 1 orange
• 1 tsp orange zest
• 1 Tbsp lime juice fresh squeezed, about 1 lime
• 1 Tbsp lemon juice fresh squeezed, about 1/2 lemon
• 1/3 cup apple cider vinegar
• 1 Tbsp sugar
• 1/4 cup canola or grape seed oil
• 1/8 tsp onion powder
• 1/8 tsp garlic powder
• 1/4 tsp salt
• 1/8 tsp pepper
• 2 Tbsp honey
• 1 Tbsp whole grain Dijon mustard

Fennel Citrus Slaw

• 4 cups green cabbage shredded
• 1 each bulb fennel sliced thin, reserve fronds
• 2 each carrots julienned or grated
• 2 each green onions sliced thin
• 1 each orange supremes or slices

Instructions

 

Citrus Slaw Dressing

• In a small bowl, whisk together all ingredients and adjust seasoning as desired. Alternatively place in blender and blend together until combined.

Fennel Citrus Slaw

• In a large bowl or container with a lid, toss all ingredients, half of the slaw dressing, and top with chopped fennel fronds.
• Cover and refrigerate for 30 minutes up to overnight before serving.
• Add additional slaw dressing as desired.

Keyword Meat Church, side dish