Cabbage Salad with Fennel, Oranges and Apples
Side Dishes Salads Retete Fitness
Crunchy, aromatic, and slightly sweet, this salad is a dose of freshness that instantly lifts your spirits. And if you add some almond flakes and a drizzle of good olive oil, you have a simple and energizing lunch.
The salad is rich in fiber and vitamin C, and if you want to reduce calories, cut the almond flakes in half (this way you "save" 145 calories).
I found the recipe here, I also tried it with the suggested tahini dressing, but I don't think it fits - it covers too much the delicate flavors of the fruits and vegetables, so I preferred to use just a little of my best olive oil.
Ingredients
1/2 small white cabbage (to have about 300g shredded)
1/2 fennel bulb
3 oranges
1 apple (sweet and aromatic variety)
50g almond flakes
1/2 small bunch of parsley
1 tablespoon extra virgin olive oil
salt
Servings: 2-3
Calories: 864 kcal
How to prepare cabbage salad with fennel, oranges and apples
- Shred the cabbage into thin strips as fine as possible. Place in a bowl, sprinkle with a little salt, and massage for about 1 minute, until you feel the cabbage soften and become moist.
- Add the fennel sliced as thin as possible on top (with this grater it's easiest).
- Peel the oranges and cut out the segments with a knife. For more details on how to peel oranges, watch the video here. Place the segments in the bowl.
- Cut the apple with the skin into thin strips (julienne). Add it to the bowl as well.
- Lightly toast the almond flakes in a dry pan, stirring frequently just until slightly golden. Don't leave the flakes unattended, they burn easily. Sprinkle the flakes into the salad bowl along with the chopped parsley.
- Drizzle the oil all over and then gently toss everything with a fork. Season with salt to taste.
- It's good right away, but stays crisp for several hours. It's good on its own, but also as a side dish with grilled chicken.
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