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updated: 1/31/2012 3:29 PM

Spicy Orange Fennel Slaw

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Spicy Orange Fennel Slaw
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  • This simple meal of Orange-Maple Salmon with Spicy Orange Fennel Slaw from "Simple Asian Meals" by Nina Simonds perks up the palate during the dark winter months.

      This simple meal of Orange-Maple Salmon with Spicy Orange Fennel Slaw from "Simple Asian Meals" by Nina Simonds perks up the palate during the dark winter months.
    Courtesy of Rodale

 

Dressing

2 teaspoons chopped or grated orange zest

cup fresh orange juice

2 tablespoons minced fresh ginger

1 tablespoon extra-virgin olive oil

1 tablespoon rice vinegar

1 tablespoon chopped garlic

1 teaspoons sugar

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoons salt

teaspoon freshly ground black pepper

Slaw

2 fennel bulbs (about 1 pounds)

2 large seedless oranges

Whisk together all the dressing ingredients in a bowl.

Trim root ends of the fennel and cut away and discard the stalks, reserving the fronds (leaves). Cut fennel bulbs in half, and cut out and discard the cores. Thinly slice the bulbs. Coarsely chop the fronds and set aside.

Peel oranges and cut away any white pith. Separate into sections and cut each section in half. Mix orange sections with the coarsely chopped fennel bulbs and a handful of chopped fronds in a serving bowl.

Taste dressing; adjust if needed. Pour over fennel and orange sections and toss to coat. Cover and refrigerate to chill slightly.

Serves four.

"Simple Asian Meals" by Nina Simonds (Rodale, 2012)

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