Carrot-Fennel Slaw

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

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.