Recipe of the week: Sweet and tangy coleslaw with fennel and orange

Given that a barbecue can be a heavy affair, a mayo-free coleslaw is a great way to bring something lighter to the table, said Andrea Geary in Cook’s Illustrated. But watery dressing can be a problem. To combat this, toss the cabbage with a mix of salt and sugar, speed up the moisture loss by cooking it in the microwave, and then give it a quick twirl in a salad spinner. To serve cold, toss with dressing that has been chilled in the freezer.

Sweet and tangy coleslaw with fennel and orange

1/3 cup apple cider vinegar

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2 tbsp vegetable oil

3 tbsp fresh orange juice, plus 1 tsp zest

¼ tsp pepper

½ large green cabbage (about 1 lb), core removed and shredded fine (about 6 cups)

1 tsp table salt

¼ cup sugar

½ small fennel bulb, cored and thinly sliced (about ½ cup), plus 1 tbsp minced fennel fronds

¼ cup golden raisins

Combine vinegar, oil, orange juice, and pepper in medium glass or metal bowl. Place in freezer until well chilled, at least 15 minutes and up to 30.

While mixture chills, toss cabbage with salt and sugar in large microwave-safe bowl. Cover with plate and microwave on high for 1 minute. Stir briefly, re-cover, and continue to microwave on high, 30 to 60 seconds, until cabbage is partially wilted and reduced in volume by one third.

Transfer cabbage to salad spinner and spin until excess water is removed. Remove vinegar mixture from freezer, add cabbage, orange zest, fennel, fennel fronds, and raisins, then toss to combine. Adjust sugar or vinegar and season with salt to taste. Refrigerate until chilled, about 15 minutes. Toss before serving.