Description

Fennel, Apple & Cabbage Slaw Salad makes a delish and refreshing salad. It’s a great addition to any winter meal. Top it with pomegranates for a boost of antioxidants and a festive touch of color for the holiday!

Ingredients

Scale

Slaw:

1/4 head green cabbage

1 large fennel

2 tbsp fennel fronds

1 large crisp apple

1 cup pomegranate arils

Dressing:

1/4 cup olive oil

2 tbsp apple cider vinegar

1 tsp lime juice (or lemon)

1 tsp liquid sweetener – maple syrup, agave or honey (if not vegan)

1/4 tsp salt

1/8 tsp black pepper

Optional: 1 tbsp chopped fresh parsley (basil, mint, or cilantro)

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Instructions

Thinly shred cabbage. (a mandoline slicer is recommended for best results).
Remove bulb from fennel. Rinse fennel fronds, remove and set aside 2 tbsp chopped fronds. Cut the fennel bulb in half and slice thin.
Core, peel and quarter the apple. Thinly slice the apple. Stack slices and cut into matchsticks reserving a few slices for garnish.
Remove pomegranate arils (in bowl of water) and set aside 1 cup for the recipe.
Prepare the dressing by whisking all the ingredients in a measuring cup.
Place cabbage, fennel & apple in a large bowl and mix in the dressing, pomegranates, fronds and herbs.
Serve topped with apple slices and fronds.

Notes

Tip: A mandoline slicer is recommended for cabbage, fennel, and apple but you can use a knife as well.

Note: You will have leftover pomegranates if using a whole pomegranate. Freeze remaining arils – best used within 3 months.

Keywords: apple fennel slaw, fennel cabbage slaw, fennel apple pomegranate salad