Cabbage, Fennel, Radish & Orange Salad

Name: Cabbage, Fennel, Radish & Orange Salad
Prep time: 15 min
Total time: 15 min
Yield: 8 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

Author:
Levana Kirschenbaum
Publish date:
Mar 8, 2013

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.

15minDuration
15minPrep Time
8 ServingsServings

Ingredients

Salad

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