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Ingredients
US|METRIC
2 SERVINGS
- 4 strips bacon
- 2 fennel bulbs (with fronds)
- 1 cup purple cabbage (thinly sliced)
- 1 cup green cabbage (thinly sliced)
- 4 scallions (thinly sliced)
- 1/4 cup mayonnaise
- 1 Tbsp. red wine vinegar
- 2 Tbsp. orange juice (freshly squeezed)
- 1 tsp. sugar
- 1 jalapeno chile (finely minced, seeds removed)
- 1/2 tsp. dried oregano
- 1/2 tsp. cumin
- salt
- black pepper
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Directions
- In a large skillet over medium-low heat, cook bacon until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate and set aside to cool. While the bacon is cooking, chop fennel fronds to yield 3 tablespoons. Set aside (discard remaining fronds).
- Quarter, core, and thinly slice fennel bulbs. In a large bowl, combine sliced fennel, cabbage, and scallions. Crumble in bacon. In a small bowl, whisk fennel fronds, mayonnaise, vinegar, orange juice, sugar, jalapeno, oregano, and cumin. Stir dressing into cabbage mixture. Season with salt and pepper to taste.
NutritionView More
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680Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories680Calories from Fat420 |
| % DAILY VALUE |
| Total Fat47g72% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol60mg20% |
| Sodium1610mg67% |
| Potassium1960mg56% |
| Protein15g |
| Calories from Fat420 |
| % DAILY VALUE |
| Total Carbohydrate51g17% |
| Dietary Fiber15g60% |
| Sugars10g |
| Vitamin A35% |
| Vitamin C190% |
| Calcium30% |
| Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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