Advertisement
Fennel, Orange, and Savoy Cabbage Salad with Mint and Pomegranate
With citrus season upon us, what could be better than a classic fennel and orange salad? It’s light and refreshing, a perfect balance to heavier holiday meals, with a boost of vitamin C to boot. This version adds delicious crunchy cabbage and the bright juiciness of pomegranate. Perfect for sharing, this salad comes together quickly, and the flavour combination is sure to wow at any party you bring it to.
Servings
6
Advertisement
Ingredients
Salad
- 1/4 cup (60 mL) sliced almonds
- 3 cups (750 mL) finely sliced Savoy cabbage
- 1 small fennel bulb, finely sliced (about 1 1/2 cups/350 mL)
- 1/2 red onion, thinly sliced
- 1/2 cup (125 mL) finely sliced mint
- 4 oranges, segmented, with juice reserved for dressing (see tip)
- 1/4 cup (60 mL) pomegranate seeds
Dressing
- 2 Tbsp (30 mL) orange juice reserved from oranges above
- 2 Tbsp (30 mL) extra-virgin olive oil
- 1 tsp (5 mL) sherry vinegar
- 1/4 tsp (1 mL) pepper
- Pinch of salt
Nutrition
Per serving:
- calories 147
- protein 3 g
-
total fat
7 g
- sat. fat 1 g
-
total carbohydrates
21 g
- sugars 14 g
- fibre 6 g
- sodium 48 mg
Directions
01
In dry frying pan, toast almonds on medium-high for 2 to 3 minutes, until light brown. Set aside to cool.
02
In large bowl, combine cabbage, fennel, red onion, and mint.
03
In small bowl or Mason jar, combine dressing ingredients and whisk or shake together. Add dressing to cabbage mixture and toss. Let stand for a few minutes to allow cabbage to soften slightly. Now add half of each of the orange segments, pomegranate seeds, and almonds and toss gently, being careful not to break up oranges.
04
Arrange salad on large serving platter, then arrange remaining oranges, pomegranate seeds, and toasted almonds over top.
