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In a screw-top jar, combine orange zest and juice, oil, vinegar, honey, aniseed and salt. Cover and shake well. Chill for up to 3 days.
Cut off and discard upper stalks of fennel. Remove any wilted outer layers; cut off a thick slice from fennel base. Wash and thinly slice fennel lengthwise, cutting out and discarding core.
In a bowl, toss together apple slices and lemon juice. Stand a small drinking glass in the center of a deep-sided serving platter. Working around the glass in circular fashion, line platter with shredded cabbage. Arrange the orange slices, cucumber slices, fennel slices and apple wedges so the cabbage-lined platter resembles a wreath. Pour half of the dressing over slaw. Cover slaw with plastic wrap and chill up to 2 hours.
Pour remaining dressing into a decorative bottle with a lid; chill until ready to serve. Shake dressing and pour over salad before serving. Remove glass from center of platter.