A crispy, crunchy bite in every mouthful — and packed with Vitamin C to boot — this slaw makes a great side or even a condiment on a bbq pork sandwich or turkey burger.
1 large fennel bulb (about ½ lb), stalks and fronds removed, bulb cut into large chunks and rinsed
2 large carrots
1 small cucumber, peeled, quartered, seeded and very thinly sliced
1 orange (navel, Cara or blood if available), peel removed with a knife and segmented,
OR peel removed with a knife, sliced into rounds and rounds cut into quarters
½ C golden raisins
¼ C apple cider vinegar (for a sweeter taste, use ½ C fresh apple cider)
½ C olive oil
Sea salt and pepper to taste
Fresh dill or fresh mint, chopped – for garnish (optional)
½ C walnuts, chopped – optional
Put the raisins and the apple cider vinegar in a small bowl and let soak while you prepare the slaw. In a food processor fitted with the shred blade, drop the chunks of fennel one at a time to grate. Transfer to a salad bowl. Do the same for the carrots and add them to the fennel. Thinly slice the quartered, peeled, seeded cucumber either with a knife or on a mandolin. Add them to the salad bowl along with the orange segments.
Whisk the olive oil directly into the raisins and vinegar; season with salt and pepper. Pour the dressing over the slaw and mix well. (Note: if your vegetables are quite large, you may need to double the amount of dressing.) Let the slaw sit in the refrigerator for a couple of hours and toss every now and again. Serve chilled, garnished with fresh chopped dill or mint and/or walnuts. Serves 4-6.