Description
A refreshing and vibrant Fennel, Apple & Cabbage Slaw Salad, blending crisp green cabbage, sweet apple, crunchy fennel, and juicy pomegranate arils tossed in a tangy apple cider vinegar and lime dressing. Perfect as a healthy side dish or light lunch with a hint of sweetness and fresh herbs.
Ingredients
Units
Scale
Salad
- 1/4 head green cabbage
- 1 large fennel bulb
- 2 tbsp fennel fronds, chopped
- 1 large crisp apple
- 1 cup pomegranate arils
- Optional: 1 tbsp chopped fresh parsley (or basil, mint, or cilantro)
Dressing
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 1 tsp lime juice (or lemon juice)
- 1 tsp liquid sweetener - maple syrup, agave, or honey (if not vegan)
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Prepare the cabbage: Thinly shred 1/4 head of green cabbage using a knife or mandoline slicer for best results.
- Slice the fennel bulb: Remove the bulb from the fennel, rinse the fronds, set aside 2 tablespoons chopped fronds, then cut the fennel bulb in half and slice thinly.
- Slice the apple: Core, peel, and quarter the apple. Thinly slice the apple, stack the slices and cut into matchsticks, reserving a few slices for garnish.
- Extract pomegranate arils: Remove 1 cup of pomegranate arils by submerging the fruit in a bowl of water and separating the seeds.
- Make the dressing: Whisk together olive oil, apple cider vinegar, lime juice, liquid sweetener, salt, and black pepper in a measuring cup until well combined.
- Combine the salad: In a large bowl, mix the shredded cabbage, sliced fennel, apple matchsticks, pomegranate arils, chopped fennel fronds, and optional herbs.
- Toss with dressing and serve: Pour the dressing over the salad and toss gently to combine. Garnish with reserved apple slices and fennel fronds before serving.
Notes
- This slaw is a refreshing addition to any winter meal and offers a burst of color and antioxidants from the pomegranates.
- For a vegan version, use maple syrup or agave nectar as the sweetener instead of honey.
- Using a mandoline slicer helps achieve uniform thin slices for the cabbage and fennel, improving texture and presentation.
- Fresh herbs like parsley, basil, mint, or cilantro can be added depending on flavor preferences or what is available.
- The salad is best served fresh but can be refrigerated for up to 4 hours before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg
