Friday, April 23, 2010

Red Cabbage, Fennel and Mandarin Salad

Courtesy of Kitchen Dispensary

This is a fantastic winter salad with amazing colour and a good sweet/savory balance. It’s full of vitamin C to keep away colds in the chilly months. It’s good to use a mandoline to help you to slice things finely which brings out the flavour more. Always try to use organic ingredients where possible.

Serves 1-2


  • 1/4 of a red cabbage
  • 1 fennel bulb
  • 4-5 mandarins
  • 1 lemon
  • 1 orange
  • a good splash of cold-pressed olive oil
  • a sprinkling of himalayan salt


  1. Using a mandoline, shred the cabbage and fennel. If you don’t have a mandoline you could use a food processor or slice finely with a knife.
  2. Halve the orange and slice a few pieces off with the mandoline to save as a garnish. Juice the rest of the orange and the lemon.
  3. Peel the mandarins and break into segments.
  4. Combine all ingredients in a bowl to serve.

Optional Extra: This is also great with some chunks of avocado mushed into the salad. It combines nicely with the juices.