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Bowl of cabbage, fennel, and citrus salad garnished with fennel fronds on a wooden table.
Alyssa

Cabbage, Fennel & Citrus Salad

A delightful, bright flavorful salad that is a great side or a fabulous lunch.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings
Course: Sides
Cuisine: American
Calories: 150
Ingredients Method

Ingredients
  

  • 1/3 cup Chopped Red Cabbage
  • 1 bulb Fennel + Fronds
  • 1 unit Orange
  • 2 tablespoons Raw Pepitas
  • 1 unit Lemon Zest
  • 1/2 unit Lemon Juice
  • 1 unit Orange Zest
  • 1/2 teaspoon Salt
  • 1/4 teaspoon White Pepper
  • 1 teaspoon Dijon Mustard
  • 1 1/2 teaspoons Honey
  • 1/4 cup Olive Oil + Additional If Needed

Method
 

  1. Chop the cabbage into bite-sized chunks and add to a mixing bowl.
  2. Slice the fennel bulb as thinly as you can and add to the bowl. Also chop some fennel fronds for topping and set aside.
  3. Segment the orange and add the slices to the bowl with the cabbage + fennel.
  4. Add the pepitas.
  5. To make the dressing, add all of the ingredients to a bowl, then whisk in the olive oil until you get to your desired taste + consistency.
  6. The dressing will make more than you need for this salad, so toss as much dressing as you'd like with the salad.
  7. Top with the fronds and serve!