Citu’s Cabbage, Fennel and Orange Salad
This salad is fresh, crunchy, tangy and sweet, with an acidity that acts as the perfect accompaniment to any heavier main!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ceresfairfood.org.au.
Cooking tools:
- Mandoline
- Kitchen scale
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Skillet
- Refrigerator
Ingredients
- 1/4 medium white cabbage
- 1/4 medium red cabbage
- 1 medium fennel (optional but adds that aniseed edge)
- 2 navel oranges
- 1/2 bunch (about 15 g) dill
- 1/2 bunch (about 15g parsley
- Olive oil 80ml
- White wine vinegar 120ml
- Honey or maple syrup 2 tsp
- Pine nuts or hazelnuts or sunflower seeds or pepitas, toasted (optional)
- 1 small red onion finely sliced
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