Red Slaw with Honey Tangerines

adapted from Sophisitmom

1/2 red cabbage, finely sliced
1/2 English cucumber, finely sliced
dill weed (I recommend fresh)
2 honey tangerines (Murcott)
1 tablespoon red wine vinegar (I used Trader Joe's Orange Muscat Champagne Vinegar)
1 teaspoon pure maple syrup or honey
2 tablespoons olive oil
kosher salt
pepper

1. Place cabbage and cucumber slices on a large platter or onto individual plates. Sprinkle with a pinch of dill weed.

2. Zest the tangerines, and place zest in a small bowl. Using a sharp knife, cut the skin off the tangerines. Squeeze any juice from the cut off skin into the bowl. Set aside. Slice the tangerines into thick slices, or into sections. Arrange on top of salad.

3. Add vinegar, maple syrup, olive oil, and a pinch of salt and pepper to the bowl with the tangerine juice. Whisk until emulsified, and drizzle over salad.