Tangerine & Fennel Slaw

1. 1
   prep · ~3 min

   Toast the almonds.

   Place chopped almonds in a small dry pan over medium-low heat. Shake the pan occasionally and toast until lightly golden and fragrant, about 3 minutes. Remove from heat and let cool completely.

2. 2
   prep · ~4 min

   Segment the tangerines.

   Using a sharp knife, slice off the top and bottom of each tangerine. Stand the fruit on a cut end and slice away the peel and pith following the curve of the fruit. Over a small bowl, cut between the membranes to release the segments. Squeeze any remaining juice from the membranes into the bowl and reserve.

   TIPWork over a bowl to catch every drop of juice — it adds brightness to the dressing.
3. 3
   prep · ~4 min

   Slice the fennel and cabbage.

   Trim the fennel bulb, cut in half lengthwise, remove the core, and slice paper-thin using a mandoline or sharp knife. Slice the red cabbage just as thin. Toss the fennel and cabbage together in a large mixing bowl.

   TIPThe thinner the slice, the better the slaw — a mandoline gives perfect results.
4. 4
   mix · ~1 min

   Shake up the dressing.

   In a small jar, combine reserved tangerine juice, olive oil, lemon juice, honey, salt, and black pepper. Seal tightly and shake vigorously until emulsified and smooth, about 30 seconds.

5. 5
   assemble · ~1 min

   Toss the slaw.

   Pour the dressing over the fennel and cabbage mixture. Add tangerine segments, torn mint leaves, and cooled toasted almonds. Toss gently with your hands or two large spoons until everything is evenly coated and glistening.

   TIPUse your hands to toss — it's gentler on the tangerine segments and coats everything evenly.
6. 6
   serve · ~1 min

   Finish with fennel fronds and serve.

   Transfer the slaw to a serving platter or wide bowl. Pluck a few reserved fennel fronds and scatter them over the top. Serve immediately.

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