Crisp Cabbage Salad with Fennel, Oranges and Apples
A bright, crunchy salad with sweet citrus, fresh apple and delicate fennel, balanced by a sharp honey-mustard dressing. It is ideal as a light lunch, a barbecue side or a fresh co…
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Servings: 4 | Prep: 20 min | Cook: 0 min | Total: 20 min
Tags: apple, cabbage, fennel, fresh, light lunch, no-cook
Ingredients
- 400.0 g white cabbage (very finely shredded)
- 1.0 fennel bulb (trimmed, cored and very thinly sliced; reserve a little frond for garnish if liked)
- 2.0 orange (1 segmented and 1 juiced)
- 2.0 apple (crisp eating apples, cored and cut into thin matchsticks or slices)
- 3.0 tbsp extra virgin olive oil
- 2.0 tsp Dijon mustard
- 2.0 tsp runny honey
- 1.0 tbsp lemon juice (freshly squeezed)
- 0.5 tsp sea salt (plus extra to taste)
- 0.25 tsp black pepper (freshly ground, plus extra to taste)
- 30.0 g toasted sunflower seeds (for crunch)
Instructions
- Combine the orange juice, olive oil, Dijon mustard, honey, lemon juice, sea salt and black pepper in a large mixing bowl, then whisk for 30 to 45 seconds until the dressing looks glossy and lightly thickened.
- Add the shredded cabbage to the bowl and toss thoroughly for 1 to 2 minutes on a cool work surface, massaging lightly with clean hands until the cabbage softens just slightly but still feels crisp.
- Add the sliced fennel and toss for 30 seconds so it is evenly coated, then leave the mixture to stand for 5 minutes at room temperature to let the flavours meld and the fennel lose a little raw edge.
- Cut away the peel and pith from 1 orange, segment it over a bowl to catch any juices, and add the segments to the salad when they look neat and free of membrane.
- Add the sliced apple and toss gently for 20 to 30 seconds so the fruit is coated in the dressing, which helps keep the apple fresh and glossy.
- Taste the salad and season with a little extra salt, black pepper or lemon juice as needed, aiming for a balance that tastes bright, lightly sweet and savoury.
- Transfer the salad to a serving dish and scatter over the toasted sunflower seeds, then rest it for 2 minutes so the dressing settles while the cabbage remains crunchy.
- Serve immediately at cool room temperature, garnished with reserved fennel fronds if using, when the salad smells fresh and citrusy and the texture is crisp rather than wilted.
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