This recipe is especially for Small box subscribers, who got a head of fennel in their boxes this week (everyone else got it last week). It’s a refreshing change from standard cabbage salad.

Trim the stalks and base from 1 head of fennel. Separate the head into individual sheaths and then wash them. Slice the fennel as thinly as possible cross wise.

Cut a head of cabbage in half and then place one half cut side down. Shred the cabbage. You want roughly the same amount of cabbage as you have of shredded fennel.

Make a dressing with 6 T. orange or tangelo juice, 2 T. walnut or sesame oil, salt and a tiny bit of cayenne pepper. Toss with the slaw and let sit for at least 15 minutes, stirring several times.

Serve the slaw on top of baby spinach leaves topped with spicy toasted pumpkin seeds (available at natural food stores) and chevre or crumbled feta cheese.