Directions

  1. Toast almonds in a large skillet over medium heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
  2. 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.