Cabbage and fennel salad with orange vinaigrette

4 servings

30 minutes

This exquisite salad of cabbage and fennel with orange vinaigrette is true gastronomic poetry inspired by Italian culinary traditions. Its history begins in the Mediterranean regions where fresh vegetables and citrus harmoniously combine in light dishes. Crunchy red cabbage, refreshing fennel, and juicy carrots create a rich texture, while the dressing made from orange juice, olive oil, and ginger adds a bright citrus flavor with a hint of spiciness. This salad is perfect as a side dish for fish or meat and also makes a wonderful standalone dish for a light dinner. Its freshness and balance of flavors make it a favorite choice for those who appreciate natural ingredients and harmony in food.

Energy value per serving

• Calories: 135.8
• Proteins: 1.9g
• Fats: 9.1g
• Carbohydrates: 14.9g

Ingredients

• Fennel: 1 pc
• Red cabbage: 500 g
• Carrot: 2 pc
• Green chopped onions: 0.3 glass
• Grated ginger: 1 tsp
• Orange juice: 0.3 glass
• Extra virgin olive oil: 2 tbsp
• Apple cider vinegar: 2 tbsp
• Coarse salt: to taste
• Freshly ground black pepper: to taste

Cooking steps

1. In a large bowl, mix the finely shredded cabbage, thinly sliced fennel, grated carrot, and green onion.

   Required ingredients:

   • Fennel: 1 piece
   • Red cabbage: 500 g
   • Carrot: 2 pieces
   • Green chopped onions: 0.3 glass

2. In a small bowl, mix ginger, orange juice, olive oil, and vinegar. Add salt and pepper.

   Required ingredients:

   • Grated ginger: 1 teaspoon
   • Orange juice: 0.3 glass
   • Extra virgin olive oil: 2 tablespoons
   • Apple cider vinegar: 2 tablespoons
   • Coarse salt:  to taste
   • Freshly ground black pepper:  to taste

3. Pour the dressing over the salad, mix it, and refrigerate for 30 minutes. Mix again and serve.