Cabbage, Fennel and Feta Salad Recipe - WellBeing Magazine
Explore the healing power of food with naturopath Meg Thompson's holistic approach to cooking and nutrition in Melbourne. Experience nourishing, delicious meals that celebrate health and community.
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Cooking tools:
- Kitchen scale
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Tongs
Ingredients
- 100g red cabbage, shaved
- 1 small fennel bulb, shaved
- Large handful spinach
- 1 tbsp dill, roughly chopped
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 1 tsp honey
- Pinch sea salt
- ¼ cup seeds (sunflower, pepitas)
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