eat. shop. love. nyc.


Tangy-sweet red cabbage and fennel salad
January 25, 2010, 12:43 pm
Filed under: Cook, Eat | Tags: , , , , , , ,

My friend Shruti had a few people over and she had planned to make a potato-dill quiche and honey crepes. I volunteered to bring a salad, since I thought she might want something tangy, or as Mario Batali would say, the acid component, to accompany the starch-heavy dishes. I had read somewhere recently that red cabbage was among the healthiest of foods that Americans rarely eat, and I remembered that my boss had made a red cabbage, fresh fennel, green apple and dried cranberry salad for an office luncheon once, along with a dressing made from 7 different vinegars.

I never got the recipe from my boss, so I decided to wing it. The salad is simple, beautifully colored, healthy, and elegant. The dressing I made does not use 7 different vinegars because I didn’t want to buy a bunch of vinegars I would use once in a blue moon, and I also have no clue what vinegars she used anyway. So here is my version of red cabbage and fennel salad; if you prefer, you may substitute oranges, mandarin oranges, or mango for the green apple. Pretty much any tart, sweet fruit will do. Shruti happened to have some lovely blood oranges on hand, so we added a diced blood orange to the mix and it was even more delicious. Tangy-sweet red cabbage and fennel salad

Ingredients (Makes 6-8 appetizer portions)

For dressing:

  • 1/4 cup olive oil
  • 3 tablespoons honey
  • 2 tablespoons dijon mustard
  • 1.5 tablespoons apple cider vinegar
  • 1/2 tablespoon red wine vinegar
  • 1 teaspoon of salt to offset sweetness

For salad:

  • 1/2 medium head red cabbage (about 1 pound)
  • 1 large fennel bulb (sometimes called anise; about 3/4 pound)
  • 1 cup dried cranberries
  • 1 green apple
  • 1 blood orange

Preparation (Takes just 10-15 minutes depending on how quickly you can chop!)

For dressing:

  • In a small bowl, mix olive oil, mustard, honey, and the two vinegars. Add salt to taste.

For salad:

  • Halve cabbage lengthwise through core and with a sharp knife, cut crosswise into thin shreds. Reserve 1/2 red cabbage head for another use.
  • Trim the fennel stalks flush with bulb and discard the stalks, reserving some of the fronds for garnish.
  • Cut off the bottom of the fennel as you would an onion, and discard, then cut lengthwise into 1/4-inch slivers of fennel.
  • Wash the green apple and, leaving the skin on, core and cut into 1/4-inch slices, then cutting the slices into four pieces.
  • Peel the blood orange and remove the skins and pith from the flesh of the fruit, taking each skinless slice of orange and dicing into thirds.
  • Sprinkle with cranberries. (Salad may be prepared 4 hours ahead and chilled undressed, covered.)
  • Just before serving, transfer salad to a large bowl.
  • Toss salad with dressing.
  • Garnish with fennel fronds (or dice and toss into salad also).
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[…] Top Posts NYC Oyster Happy Hour RoundupForever 21 shameless in copying YSL tribute heelsFancy East Village cocktails guessing gameJo's $21 Sunday Supper and $1 oyster happy hourTangy-sweet red cabbage and fennel salad […]

Pingback by Low-carb Indian-spiced spinach and potato quiche « eat. shop. love. nyc.

[…] the season and create a beautiful, colorful Cabbage and Fennel Slaw.  I used the dressing from this recipe, which I found online. Here’s the consensus. […]

Pingback by Cabbage and Fennel Slaw | YAY! DIY




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