Red Cabbage & Fennel Slaw

This is such a refreshing salad, with crisp cabbage and fennel and the bright flavor of a citrus dressing. One of my favorites!


Red Cabbage & Fennel Slaw

1t grated orange zest
¼c orange juice
1½t stone ground mustard
1 clove garlic
¼t salt
¼c extra virgin olive oil

½ red cabbage
1 fennel bulb
4 scallions

Place all ingredients for dressing in blender and process until smooth and creamy. May be made ahead and kept in fridge until needed.

Quarter the cabbage and remove core. Slice thinly across the grain to shred. Remove stems and fronds from fennel. Slice in half lengthwise, across the width, and down through the core. Lie each half flat and slice thinly. Remove root ends from scallions and slice white and green parts very thinly on the bias.

Toss the vegetables together in a serving bowl, and then toss with the dressing. Serve salad immediately to avoid wilting.

Serves 6

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