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Home » Gourmet Salads

Red Cabbage & Fennel Salad with Berry Mayo

Made by Anastasia Papapetros - Serves 6 Filed Under: Best Winter Salads, Gourmet Salads, Salad Index, Salad Recipes By Ingredient, Salads by Season, Salads Recipes By Type, Salads with Fruit, Vegetable Salad

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This pretty-in-pink Red Cabbage and Fennel Salad is full of beautiful colours and delicious flavours it is perfect for any occasion, whether it's a quick weekday lunch or a fancy dinner party.

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CLOSE-UP-OF-RED-CABBAGE-&-FENNEL-SALAD-

This is an impressive salad to make for a dinner party. The crunch of the cabbage, the aromatic fennel and dill, with the crunch of the hazelnuts and the pretty pink raspberry mayo, are a superb combination.

I came across the dressing for this salad completely by accident by mixing up the raspberry vinegar and the red wine vinegar. What a great surprise!

In This Post:
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  1. You Will Need
  2. How to Make This Salad
  3.  Serving Suggestions 🍽
  4. Recipe Card

You Will Need

Labelled ingredients needed to make a red cabbage and fennel salad.

How to Make This Salad

Step 1 - Prep Your Red Cabbage

Wash the outside your cabbage well, remove the outer damaged leaves, cut it in half and remove the core.

Hands cutting out the core of a halved red cabbage.

Shred finely using a mandoline / v-slicer, your food processor with the slicing attachment or with a very sharp chef's knife. 

Red cabbage being shredded with a mandoline slicer on a wooden board.

Place the shredded red cabbage in a colander and rinse well.

Hands washing shredded red cabbage in a colander under running water in the sink.

Step 2 Prep the Fennel and Dill

Cut off the bottom of the fennel bulb, then peel off any wilted or damaged outer layers. Keep part or all of the stems on as an additional safety guard for your fingers (cut off the fennel fronds to chop up later). Rinse well to remove any dirt.

D-CUTTING CORE FROM FENNEL

Shred finely using a mandoline / v-slicer, or with a very sharp chef's knife.

E-SLICING FENNEL ON-V-SLICER

If you are not making up the salad straight away place your red cabbage and your fennel in separate bowls and cover with cold water, keep them in the fridge for half an hour as this will make them crisper and will remove some of the musky cabbage smell.
OR
Leave them in the fridge overnight if you are going to assemble your salad the following day. Then drain in a colander and run some cold water over them to rinse away the cabbagey smell. Strain them well before using. 

G-SLICED FENNEL IN WATER

Chop the reserved fennel fronds to get ¼ cup otherwise wash and chop your dill instead.

H-CHOPPING FENNEL FRONDS

Step 3 - Blitz Your Raspberry Mayo

Add all your raspberry mayo ingredients to a small food processor or high-speed blender, season with salt and pepper then blitz until combined.

Blitzed raspberry mayo in a blender with ingredients scattered around.

Step 4 - Assemble Your Salad

Place the drained fennel and the red cabbage, the dill, the hazelnuts in a large mixing bowl, add the mayo, season with salt and pepper.

J-INGREDIENTS-IN-BOWL-FOR-RED-CABBAGE-&-FENNEL-SALAD

Then massage the dressing through your salad until it is evenly distributed and well combined.

K-MIXING-RED-CABBAGE-&-FENNEL-SALAD

Arrange in a salad bowl, scatter with the additional hazelnuts and chopped raspberries to garnish, then serve.

To allow the flavours to develop you can cover and refrigerate for half an hour if you like.

Red Cabbage and Fennel Salad with raspberries on a white plate with a fennel bulb on the side.

 Serving Suggestions 🍽

This oh-so scrumptious red cabbage salad with its pretty in pink dressing is best served with white meats such as chicken or pork, is great with ham or even a whole baked fish.

Try it with…

  • Whole Baked Snapper
  • Bacon-wrapped Pork Scotch Fillet Roast
  • Herby Roast Chicken
  • Burnt Honey & Whiskey Roast Ham
  • As a vegan option try Whole Stuffed Pumpkin

Recipe Card

Red cabbage and fennel salad.

Red Cabbage & Fennel Salad with Raspberry Mayo

Not only is this pretty-in-pink red cabbage salad dinner party-worthy, but it is also full of anti-carcinogenic properties.
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Total Time: 15 minutes minutes
* Times are an estimate and will depend on your skill level
Course: Salad
Cuisine: Australian
Keyword: Easy
Servings: 6 as a side
Calories: 313kcal
Author: Anastasia Papapetros
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Equipment
  • Mandolin or V-Slicer
  • Small Food Processor or High-speed Blender
Ingredients
For the salad...
  • 500 grams red cabbage (approximately 5 cups shredded and tightly packed)
  • 460 grams fennel (approximately 2 medium bulbs)
  • ¼ cup fennel fronds or dill leaves1 (tightly packed)
  • ½ cup hazelnuts
  • Sea salt & cracked black pepper
For the raspberry mayo...
  • ⅔ cup whole egg mayonnaise2 (I like S&W or Hellmans)
  • 4 tbsps raspberry vinegar
  • ½ cup raspberries
For garnish...
  • 2 tbsps hazelnuts (roast for extra flavour)
  • 2 tbsps raspberries (fresh or frozen to garnish)
Metric - Imperial
Instructions
  • Wash and trim your red cabbage and fennel. Keeping them both separate slice them both thinly on mandoline / v-slicer or with a knife. Place the fennel in a bowl and cover with water until you are ready to assemble your salad.
  • Cut off the fennel fronds and chop until you have ¼ cup alternatively use some dill if the fronds on your fennel are sparse.
  • Add all your raspberry mayo ingredients in a small food processor or high-speed blender season then blitz until combined.
  • Place the drained fennel, the remaining salad ingredients and raspberry mayo in a large mixing bowl, season and then mix until well combined.
  • Arrange your salad in a salad bowl, scatter the extra raspberries and hazelnuts on top then serve.

Notes

  1. Whether or not you use dill will depend on whether or not your fennel bulbs have fronds. 
  2. If you are feeling adventurous - try our homemade mayo recipe.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories: 313kcal | Carbohydrates: 16g | Protein: 5g | Fat: 27g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 222mg | Potassium: 655mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1200IU | Vitamin C: 63mg | Calcium: 99mg | Iron: 2mg
Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!
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About Anastasia Papapetros

Anastasia has been passionate about cooking since she was eight years old, and hasn't left the kitchen since! With over a decade of experience running her own coffee shop and catering business, Anastasia has developed a true love for salads - especially for family get-togethers and friends' functions. She's the go-to for bringing the perfect salad to any occasion!

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