This fresh salad makes a nice addition to fish, or as a side dish for a 'soup and salad' lunch. Always a hit at BBQs and potlucks. Also serve it in a little radicchio or endive leaves as a colourful hor d'oeuvre. This recipe is courtesy of our Friends at Rooted Nutrition. Check out all their recipes HERE.

Salad

1 medium bulb fresh fennel (green fronds attached are bonus), thinly sliced
1 medium granny smith (or your favourite, crunchy apple), thinly sliced
½ to 1 cup Rainbow ‘Kraut sauerkraut
1/4 of a medium head (about 3/4 lb) purple cabbage, thinly sliced
Sea salt, 1/2 teaspoon or to taste

Essential Salad Dressing

1/4 cup fresh lemon juice (juice of 1 large lemon) or apple cider vinegar
1/3 cup flax oil
2/3 cup extra virgin olive oil
1 clove garlic, grated or minced
pinch chili akes, cayenne or black pepper (optional)
pinch sea salt

Directions

For the dressing, put all ingredients into a mason jar, put the lid on
tightly and shake it (is makes more dressing than you need, so put the rest in the fridge and use it for any raw salad).
Toss salad ingredients together in a large bowl and sprinkle with sea salt
Add just enough dressing to lightly coat the salad
Eat fresh or marinate in the fridge for up to a week

Our Recipes

Apple & Fennel Rainbow 'Kraut Slaw