Shaved cabbage and fennel salad

This. Is. So. Simple.

So many asked me for this recipe after I shared it last week so I thought I’d pop it here for you too.

I had a vision for it seeing fresh fennel bulbs at the market, and it didn’t disappoint. For lovers of our ‘Famous red cabbage salad’, it may have some Summer competition.

I really recommend investing in a food processor for healthy salad recipes like this. I adjust the blade to almost paper thin-ness, which I think adds to what the kids love about this too.

INGREDIENTS:

• 1 firm pear (your choice of variety)

• 1/2 fennel bulb (use the tops too and keep some ‘hair’ for presentation)

• 1/4 head of red cabbage1/2 red onion

• 2tbs olive oil (coupla’ ‘glugs’)

• 3 tbs red wine vinegar (coupla’ ‘slugs’)

• big ol’ pinch of sea salt.

• Optional: add one small crushed garlic clove into the slugs and glugs.
  
  METHOD:
  Process the cabbage, pear, onion and fennel thinly in the food processor. I like to alternate them as I process to make mixing the salad easier.
  Transfer to a bowl and slosh, glue or slug some red wine vingegar and olive oil on top and toss.
  Use some of the ‘fennel’ hair to dress.
  
  This is an excellent salad to accompany meat (or anything really!).
  
  We know you’ll love it!