Cabbage, Fennel and Citrus Slaw Salad

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SERVES:

4 as a side

Prep Time:

30 minutes

Cook Time:

The zingy, zesty (and super easy!) salad recipe of your dreams is here!

This red cabbage, fennel, and tangelo slaw recipe brings together a tangy dressing, crunchy pumpkin seeds, and a burst of citrus that’s perfect alongside crumbed fish, in burgers, or even enjoyed on its own for a light lunch.

Don't skip the citrus - it's the ultimate flavour booster! But you can swap tangelos for mandarins or oranges depending on what's in your fruit bowl.

If you're feeling creative, you could also add feta, goats cheese or avocado to this salad for extra creaminess.

The best part? With the hardy nature of cabbage and fennel, this salad holds up well for leftovers the next day!

_INGREDIENTS:

1 bulb fennel
1 small head of red cabbage (approx. 200g)
2 Tbsp toasted pumpkin seeds
2 tangelos (can be swapped for 2 mandarins or 1 orange)

_DRESSING:

Juice of 2 tangelos (+ zest of 1 of them)
½ tsp Dijon mustard
2-4 Tbsp balsamic vinegar
2 Tbsp olive oil
Salt and black pepper to taste

_{INSTRUCTIONS:}

Toast the pumpkin seeds in a dry hot pan until they pop. Remove from the heat and set aside.
Remove the peel then break or slice the tangelo into segments. Set aside.
Using a mandolin or sharp knife, finely slice/shred the fennel and red cabbage.
Make the dressing: In a bowl, combine the tangelo juice, zest, mustard, balsamic vinegar, olive oil, salt, and pepper. Mix until combined.
To assemble: Toss the fennel and cabbage in a large bowl. Pour over the dressing and mix well. Let the salad sit for at least 20 minutes to allow the dressing to soak into the cabbage.
When ready to serve, add the toasted pumpkin seeds, tangelo segments, and garnish with fennel fronds on top. Season with salt and pepper.

This slaw keeps well in the fridge for up to 3 days in an airtight container.

wonkybox

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