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Kale, Fennel and Purple Cabbage Slaw

Fennel Kale & Purple Cabbage Slaw

Recipe by Jennifer-JuneCourse: Miscellaneous
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 1 large fennel bulb, chopped

  • 1 bunch Kale

  • 1 teaspoon vegan honey or agave (optional)

  • 2-3 cups purple cabbage, shredded

  • 2 scallions (green onions), sliced

  • 1/4 cup extra virgin olive oil

  • 1 tablespoon lime juice

  • 1/2 teaspoon Dijon mustard

  • 1/2 teaspoon salt

  • A handful of fresh mint, chopped or torn into small bits

Directions

  • Vinaigrette
  • Combine the olive oil, lime juice, scallions, mustard, salt, honey/agave and mint and set aside.
  • Slaw
  • Using a mandoline or a knife, slice the purple cabbage and fennel bulb into thin strips. Chop up some of the fennel fronds also, for added flavour and colour. Throw it into a big salad bowl.
  • Remove the spines from the Kale and chop (the Kale) into bite size pieces and add to the cabbage and fennel .
  • Toss the salad with the vinaigrette and enjoy!

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