Sweet and Tangy Coleslaw with Fennel and Orange

Name: Sweet and Tangy Coleslaw with Fennel and Orange
Cuisine: US & Canada
Ingredients: 1/3 cup, apple cider vinegar, plus extra for seasoning; 2 tablespoons, vegetable oil; 3 tablespoons juice plus 1 teaspoon, grated zest from 1 orange; 1/4 teaspoon, pepper; 1/2 large, green cabbage (about 1 pound), core removed, and shredded fine (about 6 cups); , Table salt; 1/4 cup, sugar, plus extra for seasoning; 1/2 small, fennel bulb, cored and thinly sliced (about 1/2 cup) plus 1 tablespoon minced fennel fronds; 1/4 cup, golden raisins

Side Dishes
US & Canada
Fruits & Vegetables
Fruit
Vegetables
Vegetarian
Salads

Appears in Cook's Illustrated May/June 2011

We wanted a quick, bright alternative to creamy coleslaw, but how do you make a speedy slaw that’s not awash in watery dressing?

SERVES 4

TIME 50 minutes

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