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I tweaked this recipe from one I saw in Food and Wine magazine’s March issue. I loved the colors and textures of the recipe but thought I would like to have some frilly lettuces thrown in and definitely changing the nuts since I have no idea where to find hemp seeds.
https://www.justoffbase.co.uk/uncategorized/kmye4y3msg Very fresh ingredients.
https://therepairstore.ca/y1d8xq33 The fennel gave a nice touch to the salad. I never thought I would like fennel but wasn’t nearly as strong of a taste as I expected.
https://modaypadel.com/uwailhryjc Roast the pumpkin and sunflower seeds with a splash of soy sauce.
http://www.wowogallery.com/o1ghgu1ap6z I soaked my red onions in a little sugar water for 10 minutes and then drained. If the onions aren’t strong tasting you can omit this step or use green onions.
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https://mmopage.com/news/sttv9lw Section your oranges. I had two varieties of oranges. The darker sections were not from a blood orange but sure had a lot darker color.
Red and Green Cabbage Salad with Fennel
- 1/3-1/2 c. roasted pumpkin seeds
- 1/4 c. sunflower seeds
- 2 tsp. soy sauce
- 1/4 c. olive oil
- 1 Tbsp. grated orange zest
- zest of one lemon
- 2 Tbsp. orange juice from orange
- 2 Tbsp. lemon juice
- 1 Tbsp. orange juice
- 1 clove garlic finely minced
- salt and pepper to taste
- 4 oranges sectioned
- 1/2 red onion thinly sliced, soak in sugar water, optional or use green onion
- 1 avocado sliced thin, optional
- 1/2 head small red cabbage sliced very thinly
- 1/2 head small head green cabbage sliced very thinly
- 1 package baby greens or substitute your favorites
- 1 small fennel bulbs halved, cored and thinly sliced, save fonds
- 1 small bunch cilantro leaves, chopped
Preheat the oven to 350° and spread the pumpkin seeds on a large baking sheet. Sprinkle with the soy sauce and bake for about 7 minutes until golden brown and crisp. Let cool.
Peel and section the orange, removing all the bitter white pith, reserving the juice for the dressing.
In a small bowl, whisk the 1/4 cup olive oil, orange and lemon zest, orange and lemon juice, garlic, and salt and pepper.
In a large salad bowl, toss the red and green cabbage, fennel, avocado (optional), baby greens, red onions, orange sections and cilantro leaves, sprinkle with the roasted nuts and add the fennel fonds to garnish top of salad.