Fennel, Orange & Red Cabbage Salad
The colors are alive in this refreshing summer salad and you will be too 🙂 (Tip: fennel has no friends! Keep away from other vegetables in the garden!)
Servings: 6
Calories: 150kcal
Ingredients
- 1 Lg fennel bulb
- 1 head red cabbage
- 2 tsp hemp oil or any healthy oil of choice, maybe not fish oil, never the fish oil!
- 3 Tbl fresh lemon juice
- 2 navel oranges
- 2 Tbl balsamic vinegar
- 2 Tbl frozen OJ concentrate or more fresh juice mayhaps?
- Some ground raw hemp seeds for garnish or tossed in
- ¼ tsp sea salt (tip: toasting salt before adding in recipes helps the absorption of accompanying nutrients when noshing!)
- Grind some black pepper
Instructions
- Cut off and discard tough fennel stalks, save some feathery tops, finely chop and set aside. Slice halved bulb into crescent moons and toss with oil, lemon juice and ⅛ salt. I would do this in a bowl, just saying.
- Remove orange peel (maybe zest and save for garnish?) and slice up pretty, catch the seeds! Add remaining wet ingredients and stir it up.
- Now slice cabbage into thin ribbons and add along with s&p to taste! More bowl tossing and done! Oh! More feather tops to garnish! Would be super with Vegan feta!
Notes
- Vitamin C Megadosage: Thanks to the raw red cabbage, fresh oranges, and lemon juice, this recipe is exceptionally high in Vitamin C.
- Healthy Fats: The hemp oil and raw hemp seed garnish provide an excellent 3:1 ratio of Omega-6 to Omega-3 essential fatty acids (completely fish-free!).