Cabbage Fennel Slaw Finger Limes
Add some "exotic flair" to your salads with our Cabbage Fennel Slaw with finger limes! They're like citrusy caviar, but we also offer an easy substitution.
Servings: 4 as a side
Calories: 175kcal
Equipment
- Mandoline / V-Slicer or Food Processor
Ingredients
For the salad…
- 2 cups savoy cabbage, shredded (approximately 250 grams, 8.82 ounces)
- 1 medium fennel (approximately 250 grams, 8.82 ounces)
- ¼ cup mint leaves chopped
- 2 Kaffir lime leaves cut in chiffonade*
- 1 Australian finger lime
- 2 tablespoons coconut flakes toasted
- Sea salt and cracked black pepper
For the vinaigrette…
- ¼ cup MCT oil (you can substitute with melted coconut oil)
- ¼ cup lime juice (juice from 2 medium limes)
- 2 teaspoons lime zest (zest from 1-2 medium limes)
- 2 tablespoons finger lime pearls (approximately 3 finger limes)
- 2 Kaffir lime leaves cut in chiffonade*
For the garnish...
- 1 tablespoon coconut flakes, toasted
- 1 Australian finger lime sliced in half
Instructions
- Start with the vinaigrette: combine all the ingredients in a glass jar, shake well until emulsified and set aside.
- Wash and prepare the savoy cabbage: remove the core, any damaged or wilted leaves, and shred finely with a mandoline/v-slicer or knife (or use the slicing attachment on your food processor to shred in batches). Transfer to a large mixing bowl.
- Prepare the fennel: cut off the base, hard core and any damaged parts and shred finely either using a mandoline/v-slicer or a sharp knife. To prevent discolouration, place the fennel in a bowl filled with cold water and some lemon juice until ready to use.
- Squeeze the finger limes to extract the pearls, and then add them to the mixing bowl along with the chopped mint leaves and toasted coconut flakes.
- Drain the fennel in a colander and dry well using a clean kitchen towel, then transfer to the bowl with the rest of the salad ingredients.
- Finally, shake the vinaigrette again before pouring over the salad, season with salt and pepper, and mix everything together. Enjoy! Taste and adjust the seasonings to your preference.
- Place the salad in a bowl, top it with extra coconut flakes and a finger lime for garnish. Serve and enjoy!
Video
Notes
* Chiffonade is a slicing technique where leafy green vegetables and herbs, such as spinach, basil, sorrel, etc. are cut into long, thin strips.
To cut your lime leaves chiffonade, stack the leaves on top of each other, gently roll them into a cigar, and then use a sharp knife to slice them into thin ribbons. For step-by-step instructions, visit our chiffonade post.
Nutrition
Calories: 175kcal | Carbohydrates: 12g | Protein: 2g | Fat: 15g | Saturated Fat: 13g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 52mg | Potassium: 460mg | Fiber: 5g | Sugar: 4g | Vitamin A: 841IU | Vitamin C: 35mg | Calcium: 66mg | Iron: 1mg