Name: Cabbage, Fennel, Radish & Orange Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 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

Cabbage, Fennel, Radish & 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.

Cabbage, Fennel, Radish & Orange Salad

Prep Time 15

Total Time 15

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Servings

Ingredients

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

Instructions

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