- 1/2 medium Savoy cabbage, thinly shredded (or other cabbage of choice, about 4–5 cups shredded)
- A pinch of sea salt
- Juice of 1/2 lemon
- 1 small fennel root, thinly sliced (or 1/2 large fennel)
- 1 medium apple, core out, quartered and sliced thinly
- 1/2 cup toasted hazelnuts, roughly chopped (I used a little less than 1/2 cup)
For the dressing
- Zest of 1 medium orange
- Juice of 1 medium orange
- 1 clove of garlic, grated or finely diced
- 3 tablespoons olive oil
- 1 teaspoon sesame oil or 1 tablespoon hazelnut oil
- A generous pinch of salt and ground black pepper
- 1 teaspoon Dijon mustard
- If using something like Savoy cabbage, remove the first few layers of leaves, which are greener, and give them a good wash. Cut away the harder stems and shred the leaves thinly. Then add a few of the more pale green and white leaves as well. If using regular white cabbage, simply remove the core and cut the cabbage half into quarter size chunks, before shredding them thinly. Add the cabbage to a large mixing bowl, sprinkle with a little sea salt and drizzle with juice of half a lemon. Using your hands, mix and massage the leaves gently for 10-20 seconds. Add the fennel, apple and hazelnuts.
- Mix the dressing ingredients in a small bowl and pour over the slaw. Mix the salad well using your hands to make sure everything is well coated with the dressing.
- If making this salad ahead of time, simply shred and slice all ingredients ahead of time and then massage the cabbage as per step number one closer to serving time. Dress the salad just before you eat it!
Keywords: Vegan, Vegetarian, Paleo, Whole30