2 teaspoons finely shredded blood orange peel or orange peel
2/3 cup blood orange juice or orange juice
1/2 cup salad oil
2 tablespoons white wine vinegar
2 tablespoons honey
2 teaspoons anise seed, crushed
1/4 teaspoon salt
2 medium fennel bulbs
3 red apples, cored and cut into thin wedges
2 tablespoons lemon juice
6 cups shredded green or red cabbage
5 blood oranges or oranges, peeled and thinly sliced
2 English cucumbers, thinly sliced
1. In a screw-top jar combine orange peel and juice, salad oil, vinegar, honey, anise seed, and salt. Cover and shake well. Chill for up to 3 days.
2. Cut off and discard upper stalks of fennel. Remove any wilted outer layers; cut off a thick slice from fennel base. Wash and thinly slice fennel lengthwise, cutting out and discarding core.
3. To assemble slaw: In a bowl toss together the apple slices and lemon juice. Stand a small drinking glass in center of a deep-sided serving platter. Working around glass in circular fashion, line platter with shredded cabbage. Arrange the orange slices, cucumber slices, fennel slices, and apple wedges so the cabbage-lined platter resembles a wreath. Pour half of the dressing over slaw. Cover slaw with plastic wrap and chill up to 2 hours.
4. Pour remaining dressing into a decorative bottle with a lid; chill until ready to serve. Shake dressing and pour over salad before serving. Remove glass from center of platter.