October 2, 2013
1 bulb fennel, thinly sliced (food processor or mandolin)
1 cup green cabbage, finely shredded
1 orange, peeled and cut into small sections
2 Tablespoons macadamia nuts, crushed
Orange Vinaigrette Ingredients
1/4 cup freshly squeezed orange juice
3 Tablespoons vinegar (I combined coconut water vinegar and fig vinegar)
3 Tablespoons olive oil
2 teaspoons honey or maple syrup (optional)
1/8 teaspoon dried thyme
salt and pepper to taste
Whisk together and pour over sliced fennel. Mix well and let marinate for at least 30 minutes.
Add sliced oranges and crushed macadamia nuts, and serve.
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