Red Cabbage and Fennel Salad

4 servings

30 minutes

Red cabbage and fennel salad is a fresh, crunchy, and aromatic recipe that combines vibrant vegetables with a tangy dressing. Red cabbage adds rich color and pleasant texture, fennel contributes light sweetness and anise aroma, while carrots bring juiciness. Ginger and orange juice in the dressing give the salad a subtle sweet-sour note, enhancing its flavor profile. This salad pairs well with meat and fish dishes but can also serve as a light dinner on its own. Its roots can be found in modern European cuisine, where freshness and flavor balance are highly valued.

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 finely shredded cabbage, finely sliced fennel, grated carrot, and green onion.

   Required ingredients:

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

2. In a small bowl, mix ginger, orange juice, 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 vegetables, mix, and refrigerate for 30 minutes.