Leafy green salads are a chore.
I eat them because I know they are good for me.
My youngest daughter, on the other hand, has liked them since she could chew.
We both agree on this one, though.
Cabbage with fennel and apples (and dried cranberries for some tang) is a wonderful winter combination.
The dressing, with orange and a touch of ginger, goes well with the mix, but this Apple Cabbage Fennel Salad would also be great tossed with some Cranberry Viniagrette.
Slice the cabbage and fennel as thinly as you can, and get the dressing on quickly so the apples don’t turn brown.
The slaw will keep well in the fridge for a couple of days, so you can make some extra and tote it for lunch – or share it with a friend.
- ½ small green cabbage, thinly sliced (about 4 cups)
- 2 medium carrots, peeled and grated
- 1 cup finely sliced fennel
- 1 large apple, cored and cut into ½-inch chunks
- ½ cup dried cranberries
- 1 green onion, thinly sliced
- ⅓ cup mayonnaise
- ¼ cup sour cream or plain yogurt
- ¼ cup orange juice
- 1 tablespoon apple cider vinegar
- ½ teaspoon dried ginger
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- In medium bowl, combine cabbage, carrots, fennel, apple, cranberries and green onion.
- Toss well until evenly mixed.
- In separate bowl, stir together mayonnaise, sour cream, orange juice, vinegar, ginger, salt and pepper. Mix thoroughly and pour over vegetables.
- Toss salad thoroughly. Serve immediately, or let sit for at least 30 minutes to give flavors time to meld together.