Local and Seasonal Recipes, Menus and More
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INGREDIENTS 1/2 head cabbage, cut into strips 1-2 heads fennel, cut into thin strips 2 oranges, peeled, sectioned, seeded and diced 2 carrots, “peeled” into ribbons 2 green onions, sliced finely 1 lemon, zested and juiced 1 Tablespoon olive oil 1 Tablespoon honey dash salt DIRECTIONS In a large bowl, mix cabbage, fennel, oranges, green onions and lemon zest. In a small jar, combine lemon juice, olive oil, honey and salt. Shake to combine. Pour dressing over salad and toss until all the veggies are coated with dressing. If you prefer a crunchy salad, serve immediately. For a softer, marinated salad, cover and refrigerate for 2 hours before serving. Salad will last up to a week if covered and refrigerated. Copyright © 2013 Stefanie Samara Hamblen |
