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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


  1. 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.
  2. Peel and section the orange, removing all the bitter white pith, reserving the juice for the dressing.
  3. In a small bowl, whisk the 1/4 cup olive oil, orange and lemon zest, orange and lemon juice, garlic, and salt and pepper.
  4. 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.
  5. Enjoy!