Fennel, Apple and Cabbage oh my! This recipe is fantastic year round. The crisp and crunch makes me think of summer in these cold winter months. Fennel is so aromatic; the wonderful smell instantly hits you upon cutting in, with liquorice notes it tastes how it smells in my opinion. Fennel is related to celery, dill and carrots (aromatic plants) so why not add them all to the recipe. The dill and celery seeds in this recipe add to the flavorful taste. Vitamin C, Fiber & Potassium, great for immunity!
3 Carrots, shredded
1 Fennel Bulb, cored and finely sliced/shredded
1 head Cabbage, cored and finely sliced/shredded
½ Red Onions, sliced finely
1 Granny Smith Apple, julienne
2/3 Cup Vegenaise (vegan mayo)
1/3 Cup Extra Virgin Olive Oil
Juice of 1 Small Orange or ½ Large Orange
2 Tbsp Apple Cider Vinegar
½ Tsp Dill Weed
½ Tsp Celery Seed
½ Tsp Salt
½ Tsp Pepper
2 Tbsp Blue Agave
¼ Cup Sliced Almonds, toasted
As noted above, core the Fennel Bulb and Cabbage then slice/shred finely – See Note*. To a large bowl, add sliced red onions and shredded carrots – I use a box grater for the carrots. Julienne the Granny Smith Apple and add to the bowl; I use organic apples and keep the skin on.
-In a small bowl whisk the: Vegenaise, Olive Oil, Orange juice (fresh squeezed), seasonings and Agave.
-Lightly toast the sliced almonds in a pan
-Drain the sliced fennel and cabbage (I use my salad spinner). Add to large bowl with Carrots, Onion and Apple. Add dressing and toasted almonds then toss together to coat. Refrigerate for about 30 mins. before serving. Toss again before serving up.
*Note/Tip: After I slice the Fennel bulb and Cabbage I let them hang out in my salad spinner with ice-cold water. Leaving them in the ice cold water while you prepare your other ingredients will keep them crisp and crunchy.