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Cabbage, Fennel, Radish & Orange Salad

Cabbage Fennel Radish and Orange Salad

Fennel are those delightful white bulbs with a strong anise flavor, a staple in our cooking. Delicious raw, roasted or cooked in fish, poultry and meat dishes. Very low in calories, very high in nutrients and highly prized for its carminative qualities: You just can’t miss! Don’t discard the thin stalks and fronds attached to the fennel heads: use them in soups. The zippy flavor of cabbage and radishes is pleasantly offset by the mild and sweet fennel. Let your food processor do all your slicing.

  • Duration
  • Prep Time
  • 8 ServingsServings



  • 1 small head white cabbage, quartered, hard center cores removed (or 3 romaine hearts) sliced very thin
  • 1 large head fennel, quartered, hard center cores removed, sliced very thin
  • 2 cups radishes, sliced very thin
  • 2 seedless oranges, diced with a serrated knife


  • 1/4 cup olive oil
  • Juice and zest of 2 lemons
  • 2 tablespoons orange zest
  • 2 tablespoons sugar
  • Salt and ground white pepper to taste


Place all salad ingredients in a shallow bowl or a platter. Whisk all dressing ingredients in a small bowl, pour over the salad and toss.

As seen in Joy of Kosher with Jamie Geller Magazine (Bitayavon Spring 2012) – Subscribe Now