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5 from 1 vote

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.
Total Time15 mins
Course: Salad
Cuisine: Australian
Keyword: Easy
Servings: 6 as a side
Calories: 313kcal


  • Mandolin or V-Slicer
  • Small Food Processor or High-speed Blender


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...

  • 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)


  • 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.


  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.


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