Cabbage Fennel & Apple Slaw With Orange & Hazelnut #vegetarian #recipe

This cabbage, fennel and apple salad dish is impressed by a inexperienced bean dish from Ottolenghi’s eating place. I idolized the orange dressing and hazelnuts with the inexperienced veggies, and that i needed to do creating one thing similar reception. I had some pretty savoy cabbage cabbage, that I tho' would try nicely with fresh fennel and apple. the total ensemble worked rather well, thus i assumed I’d share the formula with you guys.

We had this dish with some grilled chicken sausages however it might build an ideal dish with any macromolecule of selection. If you would like a lighter meal, then merely relish it as is on its own.

I used a touch oil to allow the dressing a small cooked, nutty flavour however if you'll be able to get your hands on some hazelnut oil, that will be even higher.  As for hazelnuts, you'll be able to get already cooked loco or toast the raw ones within the two hundred C / four hundred C kitchen appliance for 3-5 minutes, till golden brown. i feel cooked loco have far more flavour. Almonds would conjointly work well during this dish.
Cabbage Fennel & Apple Slaw With Orange & Hazelnut #vegetarian #recipe
Also try our recipe WILD RICE BURRITO BOWL #vegan #vegetarian


  • 1/2 medium Savoy cabbage, thinly shredded (or other cabbage of choice, about 4-5 cups of shredded cabbage
  • Pinch of sea salt
  • Juice of 1/2 lemon
  • 1 small fennel root, thinly sliced (or 1/2 large fennel)
  • 1 medium apple, core out, quartered and sliced thinly
  • 1/2 cup toasted hazelnuts, roughly chopped (I used a little less than 1/2 cup)
  • For the dressing
  • Zest of 1 medium orange
  • Juice of 1 medium orange
  • 1 clove of garlic, grated or finely diced
  • 3 tablespoons olive oil
  • 1 teaspoon sesame oil or 1 tablespoon hazelnut oil
  • Generous pinch of salt and ground black pepper
  • 1 teaspoon Dijon mustard


  1. If using something like Savoy cabbage, remove the first few layers of leaves, which are greener, and give them a good wash. Cut away the harder stems and shred the leaves thinly. Then add a few of the more pale green and white leaves as well. If using regular white cabbage, simply remove the core and cut the cabbage half into quarter size chunks, before shredding them thinly. Add the cabbage to a large mixing bowl, sprinkle with a little sea salt and drizzle with juice of half a lemon. Using your hands, mix and massage the leaves gently for 10-20 seconds. Add the fennel, apple and hazelnuts.
  2. Mix the dressing ingredients in a small bowl and pour over the slaw. Mix the salad well using your hands to make sure everything is well coated with the dressing.
  3. Note: If making this salad ahead of time, simply shred and slice all ingredients ahead of time and then massage the cabbage as per step number one closer to serving time. Dress the salad just before you eat it!

Read more our recipe Three Pepper Salad #saladrecipe #vegetarian

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