Fennel Kale & Purple Cabbage SlawCourse: Miscellaneous
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
- Combine the olive oil, lime juice, scallions, mustard, salt, honey/agave and mint and set aside.
- 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!