Fennel & Cabbage Salad

Fennel & Cabbage Salad

There are three things I always have in the fridge because they last a long time: fennel, cabbage and carrot. When I had guests over, and nothing to prepare, I found the cabbage and fennel and this became my new healthiest hit salad.

 

WHAT YOU NEED

-1 Fennel
-⅓ Green Cabbage.
-2 tbsp dill leaves (without the stems)
-1 bunch of chives (⅓ cup chopped)
-½ green apple (optional)

For the dressing:
-3 tbsp olive oil
-1½ tbsp aged balsamic vinegar
-½ garlic clove
-1 tbsp maple syrup or honey
-¾ tsp salt
-½ tsp fresh crushed black pepper
-Juice from 1 medium lemon
-¼ cup roasted sunflower seeds

* Tools: Japanese Mandolin

 

HOW TO MAKE

  1. With a Japanese Mandolin on the thinnest blade, slice the cabbage and fennel. Peel and slice the apple into small cubes.
  2. With your hands separate the dill leaves from its stems.
  3. Chop the chives and combine all together in a bowl.
  4. In a small jar, add olive oil, balsamic vinegar, lemon juice and maple syrup.
  5. On a cutting board, put the salt, garlic and black pepper. With the side of the knife, start crushing them together until it becomes a paste. Add this paste to the dressing jar and stir well.
  6. In an oven tray with parchment paper, spread the sunflower seeds, drizzle a little olive oil and salt (about ½ tsp).
  7. Roast the sunflower seeds in the oven at 350°F/175°C until they turn light brown. It will take about 10 mins. Let them cool.
  8. Mix the dressing into the salad and add the roasted sunflower seeds.
  9. Lastly, taste and feel if something is missing :)