Carrot-Fennel Slaw
![Carrot-Fennel-Slaw_1440_960](/-/media/project/dole/recipe-images/carrot-fennel-slaw_1440_960.jpg?h=960&w=1440&rev=06bad99d51fe4608bc52ec9d3b4bbbec&hash=5C40650F590446BF5637D0A808F7F6B9)
Ingredients
- ¼ cup sliced almonds
- 1/3 cup fresh orange juice
- 3 tablespoons apple cider vinegar
- 1 tablespoon chopped fresh basil
- 1 tablespoon honey
- 1 ½ teaspoons orange zest
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 package (14 oz.) DOLE® Classic Coleslaw
- 1 medium fennel bulb, thinly sliced
- ½ small DOLE® Red Onion, thinly sliced
- 1 cup DOLE® Shredded Carrots
- 1/3 cup golden raisins
- 1 teaspoon caraway seeds
Directions
- Toast almonds in a large skillet over medium heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
- Whisk orange juice, vinegar, basil, honey, orange zest, salt and pepper in a large bowl; add coleslaw, fennel, onion, carrots, raisins, caraway seeds and almonds, and toss. Makes about 8 cups.