Orange Fennel Coleslaw

• 1/3 cup apple cider vinegar
  
• 2 Tbsp vegetable oil
  
• 3 Tbsp fresh orange juice
  
• 1 tsp orange zest
  
• 1/4 tsp pepper
  
• 1/2 large green cabbage (~1 lb), core remove, finely shredded
  
• 1 tsp salt
  
• 1/4 cup sugar
  
• 1/2 fennel bulb, cored, thinly sliced
  
• 1 Tbsp minced fennel fronds
  
• 1/4 cup golden raisins
  

1. Combine vinegar, oil, orange juice and pepper; chill in freezer 15m-30m
   
2. toss cabbage with salt & sugar
   
3. cover & nuke on high 1 minute; stir, cover & nuke again 30-60 seconds
   
4. spin or squeeze excess water from cabbage
   
5. Toss together all ingredients; refrigerate at least 15m