Tangy Veggie Slaw

Serves: 6

Ingredients

2 C arugula
1 C carrots, julienne into 1" long matchsticks
1 C fennel, julienne into 1" long matchsticks
1 serrano chile, stems and seeds removed, julienne into 1" long matchsticks
2 T cilantro, finely chopped, plus more for garnish
2 T extra virgin cold pressed olive oil
1 T maple syrup
2 T freshly squeezed orange juice
unrefined sea salt and pepper to taste

Directions

This slaw is designed to go alongside the Pomegranate Pulled Pork as a side dish or garnish. I'm not huge on spice, but find that the serrano chile is necessary to punch up the acid flavor and add a delightful contrast to the sweetness. The chile does add a slight bit of heat, so add to taste or substitute with cayenne, to taste. The orange juice doesn't need to be reduced if you are eating this merely as a salad or using it as a side dish, but is essential to keep it from being too liquidy when it's on top of the pork appetizer.

1. Combine first five ingredients in a large bowl and set aside.
2. Reduce the orange juice in half in a small omelette pan over medium heat.
3. Whisk together the juice, oil, and maple syrup. Just before serving, combine with greens and veggies. Add salt and pepper to taste. Serve immediately.

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