You might know fennel for its flavorful seeds, often embedded in breads (think: rye) and sausages. But the underground bulb of this versatile veggie is another edible part with spicy-sweet taste that’s enjoyed cooked or raw””such as in this crunchy, colorful salad. Mixed with shredded green or purple cabbage and thinly sliced red onion, then tossed with a zesty, citrus-balsamic dressing, it’s a side dish that rivals any vinegar-based or creamy coleslaw that’s ever graced your plate.
Sweet Balsamic Fennel Salad
1 lb. shredded cabbage
1 small fennel bulb, thinly sliced
1 small red onion, thinly sliced
Juice of 1 fresh lemon
1 tsp. fresh lime juice
3 Tbsp. olive oil
3 Tbsp. balsamic vinegar
1/4 tsp. sea salt
1/4 tsp. freshly ground pepper
1. Combine all ingredients in a large bowl; gently toss to combine.
2. Refrigerate for 1 hour before serving. Keep chilled until ready to serve. Serve at room temperature or chilled.
Amie Valpone, HHC, AADP is the Editor-in-Chief of TheHealthyApple.com; she is a Manhattan based Personal Chef, Culinary Nutritionist, Professional Recipe Developer, Food Photographer and Writer specializing in simple gluten-free and dairy-free “˜Clean’ recipes using whole foods. Amie recently healed herself from six years of chronic pain, exhausting every doctor in the country and Mayo Clinic; she shares her story of howClean Eating saved her life and inspires you to Clean up your food, too. Amie lives in Manhattan, NYC where she cooks for a variety of clients including celebrities and people with busy lifestyles who enjoy healthy, fresh food. Visit Amie on Facebook, Twitter andPinterest; she’d love to hear from you!