Red cabbage and fennel salad
There are vegetables that I associate only with autumn. These include pumpkin, beetroot and, of course, cabbage. When speaking of cabbage, salads, soups and stews come to mind immediately.
Depending on the type of dish I make, I use either white or red cabbage. White cabbage gives more options. It is perfect for pickling, cooking or served raw. It’s a bit more difficult with red cabbage. Red cabbage is perfect in salads, cooked dishes, but when it’s fried, it doesn’t taste right for me personally.
Since it is great in salads, you should make them often. My latest salad contained red cabbage mixed with fennel. I flavoured it with a little oil and orange juice. It turned out very light, perfect for serving with meat dishes.
Find me on Instagram: mecooksblog and Facebook: MeCooksblog
Ingredients for red cabbage and fennel salad.
- 1/2 medium-sized red cabbage
- 2 big carrots
- 1 big fennel bulb
- 1/2 teaspoon of salt
- black pepper to taste
- 2 green onions
- 2 tablespoons of sunflower oil
- 3 tablespoons of fresh orange juice
How to make red cabbage and fennel salad.
Cut the core of the red cabbage, then shred the cabbage very thinly. Cut the fennel into four quarters and also cut or shred it thinly.
Peel the carrots and grate them on a large-mesh grater.
Dice the green onion.
Combine the orange juice, oil, salt and pepper in a cup.
Put the chopped vegetables in a bowl and pour the sauce from the cup over them. Mix well.
Good to know when making red cabbage and fennel salad.
I cut the cabbage and fennel on a shredder. If you do not have a shredder, cut the vegetables with a knife, making sure that the pieces are as thin as possible.
Don’t buy orange juice, instead, squeeze the juice from a fresh orange, it will taste much better.
This salad goes very well with meat dishes. It is perfect for duck, chicken or minced meat.
Do you like salads made with red cabbage? If so, try our recipe for Red cabbage and pineapple salad.
