Fennel and Cabbage Slaw / Salad

This recipe is very easy (just 3 quick steps) and the refreshing fennel makes such a great partner to the cabbage.  A nice variation on the usual coleslaw.


  • 1           Fennel bulb (medium, chopped or shredded with mandolin)
  • 1 C       Cabbage (chopped or shredded with mandolin)
  • 1/4 C  sweet Onion (chopped, soaked for 15 minutes in ice water)
  • 1/4 C   Black Olives (chopped, preferably high quality, not canned)
  • 1 tsp    Orange Zest (minced fine)
  • 1/4 C  Orange Juice (preferably fresh)
  • 1 TB     Lucini Gran Riserva Balsamic Vinegar
  • 2 TB     Lucini Garlic-Infused Extra Virgin Olive Oil


Soak the onion in ice water to mellow flavor.  Mix the zest, orange juice, vinegar and olive oil in a bowl in emulsified.  Combine all of the vegetables in a serving bowl and top with the emulsification.  Refrigerate for one hour.


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