Description
This shaved fennel salad with citrusy grapefruit vinaigrette is the perfect zesty and fresh slaw salad to embrace winter produce.
Ingredients
Scale
Ingredients
- 1 large fennel bulb, thinly sliced or mandolined (300 g)
- 1/2 head green cabbage, thinly sliced or mandolined (150 g)
- 1 small bunch dill, roughly chopped
- 2 grapefruits worth of flesh, save 1/2 of 1 grapefruit for the juice and zest
- 1/2 cup (65 g) roasted unsalted pistachios, roughly chopped
Grapefruit Honey Dijon Vinaigrette
- 1 tsp grapefruit zest
- 3 tbsp (35 g) grapefruit juice
- 3 tbsp (30 g) olive oil
- 1 tbsp (10 g) champagne vinegar or lemon juice
- 1 tbsp (12 g) honey
- 2 tsp (9 g) dijon mustard, adjust to preference
- 1/2 tsp kosher salt, plus more as needed
Instructions
- Prep the fennel. Cut the stalks and fronds off the fennel. Save the stalks for stocks/soup, or I also like to give the stalks to my dog – they’re great for their teeth and have a ton of health benefits. For the bulb, slice it in half lengthwise and use your knife to remove the tough inner core.
- Prep the salad. Use your mandoline on the thinnest setting to slice the fennel and green cabbage, then add both to a large serving bowl. Add in the dill, grapefruit, and pistachios. Set aside.
- Make the grapefruit honey dijon vinaigrette. To a jar, add all of the vinaigrette ingredients and whisk together well. Alternatively, you can blend the dressing or use an immersion blender. Taste and adjust for salt as needed.
- Assemble and serve. Pour half of the dressing over the salad and toss with tongs (or you can use your hands; it’s easier). Adjust for salt as needed and add more dressing as needed. Serve immediately.
- Prepping ahead of time/saving. This salad tastes best fresh, but if you do want leftovers, only dress the amount of salad you plan to eat.