Fennel Slaw With Orange, Cumin And Chilies

Ingredients

• 3 medium-size fennel bulbs, trimmed and julienned, green tops reserved
• 2 tablespoons fennel seeds, crushed
• ¾ teaspoon ground cumin
• ¼ 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 ½ teaspoons extra-virgin olive oil
• 2 teaspoons salt
• Freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    56 calories; 2 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 1 gram protein; 518 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

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 1/4 cup of the fennel tops and toss them into the salad. Divide among 4 plates and serve.

About 1 hour 15 minutes