Tangerine Cole Slaw (1965)

• 2 cups shredded cabbage
• 1/2 cup shredded carrots
• 1/2 cup diced celery
• 1 1/2 cups fresh tangerine segments or 1 can Mandarin oranges
• 1 tbspn honey
• 1 tbspn grated orange peel
• 1/3 cup sour cream
• 1/4 tspn whole anise seed
• 1/4 tspn pepper

Combine shredded cabbage and carrots, and diced celery.  Fold in tangerine segments and set aside.

Mix together the honey, sour cream, grated orange peel, anise seed and pepper.  Pour over cabbage mixture, and toss.  Serves 8 to 10. 

(Origin - "Heirloom Recipes of Yesterday and Today for Tomorrow" by Oxford-Lafayette Historic Homes, Inc. of Oxford, Mississippi, 1965.)