Fennel Slaw with Blood Orange Dressing

2 bulbs fennel
1 head small napa cabbage
1 clove minced garlic
2 Tbsp. Blood Orange Olive Oil
1 Tbsp. Sicilian Lemon White Balsamic
2 Tbsp. sour cream
1 tsp. ground star anise
sea salt and ground pepper, to taste


Thinly slice fennel and napa cabbage, best results when using a mandolin or slicer. Combine remaining ingredients till thoroughly mixed, toss with sliced fennel and cabbage. Use this to accompany fresh fish, sweet baby back ribs, or anything else you can imagine. A perfect picnic snack.

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