Fennel Slaw With Orange, Cumin And Chilies

Name: Fennel Slaw With Orange, Cumin And Chilies
Total time: 1 h 15 min
Yield: Four servings
Ingredients: 3 medium-size fennel bulbs, trimmed and julienned, green tops reserved; 2 tablespoons fennel seeds, crushed; 3/4 teaspoon ground cumin; 1/4 teaspoon crushed red-pepper flakes; 1 teaspoon grated orange zest; 1 small clove garlic, peeled and minced; 3 tablespoons fresh lemon juice; 3 tablespoons fresh orange juice; 1 1/2 teaspoons extra-virgin olive oil; 2 teaspoons salt; Freshly ground pepper to taste

By Molly O'Neill

Total Time: About 1 hour 15 minutes
Rating: 4(12)
Comments: Read comments

Featured in: The Electric Bulb

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:Four servings

3medium-size fennel bulbs, trimmed and julienned, green tops reserved
2tablespoons fennel seeds, crushed
¾teaspoon ground cumin
¼teaspoon crushed red-pepper flakes
1teaspoon grated orange zest
1small clove garlic, peeled and minced
3tablespoons fresh lemon juice
3tablespoons fresh orange juice
1½teaspoons extra-virgin olive oil
2teaspoons salt
Freshly ground pepper to taste

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Place the fennel in a large bowl. In a small bowl, combine the fennel seeds, cumin and pepper flakes. Add this to the fennel and toss to coat. Whisk together the orange zest, garlic, lemon juice, orange juice, olive oil, salt and pepper. Pour over the fennel and toss well. Let stand at room temperature for 1 hour. Chop ¼ cup of the fennel tops and toss them into the salad. Divide among 4 plates and serve.