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 Method

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

Method

 

Citrus Slaw Dressing

1. 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

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