In the winter, I gravitate towards soups and casseroles, dishes that warm me to the core. But those dishes have a soft texture, and after a while I am craving a bit of crunch. I know that cole slaw is traditionally a summer dish, but its core elements, cabbage and carrots, are more winter than summer vegetables. All in all, this is a great time of year to make slaw.
Slaw can be made with any combination of shredded vegetables and is infinitely variable. The flavor profile of this dish is decidedly wintry. Fennel and cabbage are widely available this time of year, and with the walnuts they add that crispness that I'm craving. The oranges add a sweet juciness and a hit of vitamin C.
And for those of us on a budget, cabbage is an excellent value. A cabbage the size of your head can be the base for several meals.
The children all ate this slaw. Chloe, of course, picked out all the walnuts. But otherwise, they devoured it. Maybe they wanted that crunch too, or maybe they were just willing to try it because it wasn't actually called a salad. I'm just hoping that the slaw has conjured up enough of summer to carry us through until the snow melts.
Fennel-Orange Slaw
Serves 6
15 minutes preparation time
2 oranges
4 cups cabbage, thinly sliced
1 fennel bulb
1/2 cup toasted walnuts
3 tablespoons freshly squeezed orange juice
1 teaspoon white wine vinegar
2 tablespoons olive oil
1/2 teaspoon salt
Hold the orange upright on a cutting board and cut off the peel by cutting through the peel and pith in sections. Slice out each section.
Cut a few fronds off the top of the fennel bulb. Chop until you have one to two tablespoons to use as a garnish. Remove any tough or discolored layers from the fennel bulb and trim the end. Slice thinly.
Combine the orange slices, cabbage, fennel and walnuts in a large bowl. In a small bowl, whisk together the orange juice, vinegar, olive oil, and salt. Pour the vinaigrette over the vegetables, add the chopped fennel fronds and toss gently until the salad is well mixed. Serve immediately.
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