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.
Servings: 6 as a side
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
- 2 tbsps hazelnuts (roast for extra flavour)
- 2 tbsps raspberries (fresh or frozen to garnish)
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.
- Whether or not you use dill will depend on whether or not your fennel bulbs have fronds.
- If you are feeling adventurous - try our homemade mayo recipe.
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