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Festive Cabbage Salad

Courtesy of Capay Valley Farm Shop

INGREDIENTS
1 head cabbage (green or red), cored & shredded
3-6 carrots (depending on size), grated
1-2 fennel bulbs, thinly sliced or grated
1/2 cup walnuts (optional)
2 tablespoons lemon juice
1 tablespoon honey
3 tablespoons olive oil
1 teaspoon salt, or to taste
pepper to taste

PREPARATION

  • If using walnuts, toast over medium-high heat in a small frying pan, moving frequently to prevent burning.
  • Toast until just brown & tender, about 3-4 minutes.
  • Remove from heat.
  • In the bottom of a large bowl whisk honey, olive oil, salt & lemon juice with whisk or fork until combined.
  • Place cabbage, carrots & fennel in the bowl and top with walnuts.
  • Toss to combine & dress.
  • Serve immediately or chill up to 3 hours.
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