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 babyback ribs, or anything else you can imagine. A perfect picnic snack.

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