Description
This pink slaw salad couldn’t be easier to make and is a great fridge cleanout salad that heavily leans on winter veggies.
Ingredients
Scale
Ingredients
- 1 fennel bulb, plus fronds, thinly sliced or grated (150 g)
- 1/4 head of green cabbage, thinly sliced or grated (60 g)
- 1/4 head purple cabbage, thinly sliced or grated (60 g each)
- 1 small beet, grated (80 g)
- 1 medium carrot, grated (60 g)
- 1 bunch dill, roughly chopped
Grapefruit Honey Dijon Vinaigrette
- 3 tbsp (32 g) olive oil
- 3 tbsp (35 g) grapefruit juice
- 1 tbsp (10 g) lemon juice or champagne vinegar
- 1 tsp grapefruit zest (about 1 small grapefruit)
- 1 tbsp (12 g) honey
- 2 tsp (10 g) dijon mustard
- 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, green cabbage, and purple cabbage, then add them to a large serving bowl along with the beets, carrots, and dill. 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.